Mushroom, Goat Cheese and Arugula Whole Wheat Pizza
Directions
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Add the sugar to the warm water, stirring to dissolve.
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Add the yeast, stir to blend and let sit for 5 minutes or until frothy, then add oil.
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Measure flour, salt and ground flax seed in a large bowl, stir to blend, then add liquid; stir to make soft, slightly sticky dough.
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Knead until elastic and very smooth.
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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.
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Punch the dough down and wrap in plastic or use immediately.
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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.
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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.
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Brush dough with remaining olive oil, sprinkle with shredded cheese, mushroom mixture and goat cheese.
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Bake for 20 minutes until crust is crispy and golden. Top with fresh arugula and drizzle with extra virgin olive oil to serve.
