Name: Mushroom, Goat Cheese and Arugula Whole Wheat Pizza | Sobeys Inc.
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6
Cuisine: International
Ingredients: Dough:; 5 mL active dry yeast; 2 mL sugar; 2 mL salt; 20 mL olive oil, divided; 375 mL whole wheat flour; 30 mL ground flax seed; Toppings:; 30 mL + 5 mL olive oil, divided; 227 g mini bella mushrooms, sliced; 10 mL minced garlic; 1 mL salt; fresh ground pepper; 250 mL Italian-style cheese blend; 60 g goat cheese; 250 mL fresh baby arugula

1Add the sugar to 1/2 cup (125 mL) warm water, stirring to dissolve.

2Add the yeast, stir to blend and let sit for 5 minutes or until frothy, then add oil.

3Measure flour, salt and ground flax seed in a large bowl, stir to blend, then add sugar, water and yeast mixture; stir to make soft, slightly sticky dough.

4Knead until elastic and very smooth.

5Transfer to an oiled bowl, turning to coat dough on all sides. Cover with plastic wrap and let stand in warm draft-free place until doubled in size, approx. 1 hour.

6Punch the dough down and wrap in plastic or use immediately.

7Pre-heat oven to 450°F (260°C). Roll or pat the dough out to a 12 inch (30 cm) circle on a clean, floured surface and transfer to a baking sheet.

8Heat a skillet over medium high heat. Add 1 tbsp olive oil, garlic and mushrooms and sauté until soft, approx. 7 minutes. Season with salt and pepper.

9Brush dough with remaining olive oil, sprinkle with shredded cheese, mushroom mixture and goat cheese.

10Bake for 20 minutes until crust is crispy and golden. Top with fresh arugula and drizzle with olive oil to serve.

Mushroom, Goat Cheese and Arugula Whole Wheat Pizza

Directions

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