Black Trumpet Mushroom Pizza

This isn’t your typical Margherita. Black trumpet mushrooms, burrata (!), and fresh arugula come together on par-baked crust for a picture-perfect pie that only takes 20 minutes. Let’s see delivery pull that off.

What You Get

Par-baked pizza crust

Spring onion

Black Trumpet Mushrooms cooked in Green Garlic  

Burrata

Arugula

Lemon

What You’ll Need

Olive oil

Salt

Makes 3 servings

Active Time: 20 mins

Total Time: 20 mins

Step 1

Preheat your oven to 450 °F, or as high as it will go. Line a sheet pan with foil.

Step 2

Build the pizza: Remove the crust from it’s packaging but build the pizza while still on the cardboard. Start with a drizzle of some olive oil and a pinch of salt over top. Thinly slice some of the spring onion and layer it evenly   Drain the burrata from its brine, and tear into large chunks. Arrange over the dough, making sure to leave a ½’’ or so of border, and follow with the cooked mushrooms. Season the burrata with a pinch of salt.

Step 3

Carefully shimmy the pizza from the cardboard onto the now hot baking rack in your oven. If you are unsure of sliding it off onto the baking rack, use a sheet pan to bake, but the baking rack directly will make a better crust on the bottom. Bake for 10-15 minutes until cheese just begins to brown, but is still quite gooey and soft. Remove from the oven and gently shimmy the pizza onto a cutting board. Using a long knife or pizza cutter, slice the pizza.

Step 4

In a medium bowl, toss the arugula with a tiny dash of olive oil, squeeze of lemon juice, and a sprinkle of salt. Lay a nest of greens over the slices of pizza and serve!