Mushroom, Goat Cheese and Arugula Whole Wheat Pizza

Prep time: 30min
Total time: 110min
Makes : 1 12 to 14 inch round pizza (approx. 6 portions)
Dough:
1 tsp
active dry yeast
5 mL
1/2 cup
warm water
125 mL
1/2 tsp
sugar
2 mL
1/2 tsp
salt
2 mL
4 tsp
pure olive oil, divided
20 mL
1 1/2 cups
whole wheat flour
375 mL
2 tbsp
ground flax seed
30 mL
Toppings:
2 tbsp
pure olive oil, divided
30 mL
1 pkg
mini bella mushrooms, sliced
227 g
2 tsp
minced garlic
10 mL
1/4 tsp
salt
1 mL
1 pinch
fresh ground pepper
1 cup
italian-style cheese blend
250 mL
1/2 pkg
Original Goat Cheese
60 g
1 cup
fresh baby arugula
250 mL
1 tsp
extra virgin olive oil
5 mL
1/6 of the pizza
calories
280
fat
14 g
saturated fat
5 g
carbs
27 g
protein
12 g
cholestrol
20 mg
fibre
4 g
sodium
410 mg

Directions

  1. Add the sugar to the warm water, stirring to dissolve.

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

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

  4. Knead until elastic and very smooth.

  5. Transfer 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.

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

  7. Pre-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.

  8. Heat 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.

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

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