Recipe Vortex

1 pizza dough

1 6.7 ounce jar DeLallo Sliced Truffled Mushrooms (or use truffle oil drizzle)

1 cup shredded fontina or mozzarella cheese

3 ounces fresh mozzarella cheese

Red chili pepper flakes

2 cups arugula leaves

1/2 lemon

Parmesan cheese

Prepare the pizza dough according to the kit directions.

Bring the dough to room temperature before shaping and place on a pizza pan.

Drain the mushrooms reserving the sunflower oil. Drizzle half of the oil on the pizza dough then top with the shredded cheese. Tear pieces of the fresh mozzarella cheese and place on pizza then top with mushroom pieces.

Preheat the oven to 450 degrees F. Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is melted and bubbling.

Remove the pizza and sprinkle with red chili flakes.

Toss the arugula with the remaining tablespoon of olive oil, season with kosher salt and freshly ground black pepper and Parmesan cheese shavings. Cut the pizza and top with the arugula and serve.