½ cup (125 ml) olive oil
1 tbsp. (15 ml) thyme, finely chopped
2 tbsp. (30 ml) Mucci Farms Living Basil, finely chopped, plus leaves for garnish
1 tbsp. (15 ml) rosemary, finely chopped
½ tsp. (5 ml) salt
½ tsp. (5 ml) pepper
125 g fresh buffalo mozzarella
½ cup (125 ml) finely grated Manchego or Parmesan cheese
2 cups (500 ml) fresh arugula
2 heads roasted garlic *
2 tsp. (10 ml) lemon zest
1 tbsp. (15 ml) lemon juice
1 pkg. (340 g) Mucci Farms White Mushrooms, sliced ¼ inch thick (1 cup sliced)
Flour for dusting
*Cut tops off garlic drizzle with olive oil, season with salt and pepper. Wrap garlic in foil and roast at 350°F for 35 minutes. Allow to cool before removing cloves from casings.
Preheat oven to 425°F. Place pizza stone in oven while oven comes to temperature.
In a small bowl stir together olive oil, thyme, basil, rosemary, salt and pepper. Reserve 2 tbsp. (30 ml) of the herb oil and set aside.
On a lightly floured surface, press and roll dough into a thin round circle, roughly 12 inches in diameter. Gently remove hot stone from the oven and transfer dough onto stone. Gently press dough outwards to return the dough to its shape.
Brush dough with remaining herb oil. Spread sliced mushrooms over dough, sprinkle with roasted garlic. Tear mozzarella into 2-inch pieces and place amongst the mushrooms. Return stone to oven and bake for 25- 30 minutes, until crust and cheese are golden brown.
In a medium bowl whisk together lemon juice, zest and reserved herb oil. Toss arugula in dressing. Sprinkle dressed arugula over cooked pizza. Finish with finely grated manchego cheese and basil leaves.
Tip: If you don’t have a pizza stone you can use a baking tray. Roll out dough into a 9 x 13 rectangle and bake directly on an oiled baking tray.
