|Serving Size:||1 Pizza|
|Day Part:||Lunch, Dinner|
|6||Ounces Fresh Oyster Mushrooms, Trimmed|
|2||Tbsp. Clarified Butter|
|1/2||Cup High-Quality Olive Oil|
|1 1/2||Pounds Shallots, Peeled and Thinly Sliced|
|1||9 Ounce Frozen Pizza Dough, Thawed|
|5||Ounces Boursin Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs|
|Kosher Salt and Ground Pepper, To Taste|
- Heat the oven to 300°F.
- In a bowl, toss the mushrooms with the butter and season with salt and pepper. Spread on a baking sheet and bake for 10 minutes. Let cool slightly.
- Heat 3 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat. Add the shallots, season with salt and pepper and cook uncovered, stirring occasionally, until softened and beginning to brown. Reduce the heat and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce the heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove and let cool slightly.
- Increase the oven to 475°F. Put a rack in the middle position.
- Stretch the pizza dough into a 12-inch round and put it on a parchment-lined baking sheet. Spread the caramelized shallots over the top. Spread the mushrooms over the shallots. Distribute the Boursin cubes over the mushrooms. Bake the pizza until the underside is golden and the cheese is beginning to brown, 14 to 16 minutes.
- Toss the arugula with the remaining 1 tablespoon oil, season with salt and pepper and spread it over the pizza out of the oven. Cut into slices to serve.
Mushrooms act as sponges—instead of soaking them in water use a wet paper towel to clean them.