This isn’t your average mushroom pizza, thanks to creamy burrata and a big handful of peppery arugula. The pros stretch the dough for you, so all you need to do is top and bake.
Allergen Note: Contains milk, wheat, soy.
Preheat the oven to 450°F. Make sure the rack is in the center of the oven. Place an empty sheet pan below (to catch any drips from the cooking pizza).
Cut or tear the mushrooms into florets. Thinly slice the shallot. Mince 1 or 2 cloves of garlic. In a sauté pan over medium-high heat, warm 3 tablespoons olive oil. Add the shallot and sauté until softened, about 3 minutes. Add the mushrooms and sauté until they release their liquid and start to brown, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt. Remove from the heat.
Remove the pizza crust from the package, but leave it on the cardboard. Scatter with the mushrooms and shallots. Drain the burrata and tear it into bite-size pieces, and arrange around the mushrooms. Lightly drizzle the burrata with olive oil and season with a little salt. Shimmy the pizza from the cardboard directly onto the oven rack and bake until the burrata is oozing and the crust is golden, 10 to 12 minutes.
Toward the end of baking, in a bowl, toss a large handful of the arugula with a drizzle of olive oil, squeeze of lemon juice, and a sprinkle of salt.
Using a clean towel or the cardboard, transfer the pizza to a cutting board. Cut the pizza into wedges, pile the fresh arugula on top, and serve warm.