Extra-virgin olive oil, for sautéing the mushrooms
2 -8 ounce containers sliced baby Bella mushrooms
1 tablespoon minced garlic

8 ounces fresh Teleggio Cheese – cut into small chunks
Truffle Salt

1 Premade Pizza Shell (about 12 inches in diameter)

For the salad:
About 3 cups packed arugula
Grape Tomatoes – cut into halves
Shaved Parmesan cheese
Freshly ground black pepper to taste
Balsamic Vinegar and Olive Oil to dress the salad

Heat enough olive oil to a large skillet to saute the mushrooms. Saute until the mushrooms are cooked through and beginning to brown. Add in the chopped garlic and saute for about 30 seconds longer.

Preheat the oven to 450 degrees

Brush pizza shell a bit of olive oil. Place on a pizza screen, oiled side up, and top with the mushrooms. Top with the cheese. Bae for about 10 – 12 minutes, until the pizza is browned on the bottom and the cheese has softened. As soon as the pizza comes out of the oven, sprinkle with truffle salt, being careful not to add too much salt as truffle salt is strong and could be overpowering. Serve immediately the salad on the side.



For the Salad:

Combine the salad ingredients in a bowl and dress with balsamic vinegar and olive oil to taste. Season with sea salt and freshly ground black pepper to taste.