Mushroom-Kalamata Wood-Fired Pizza

Ingredients

• 8 oz cremini or baby bella mushrooms, finely chopped
• 1/2 cup pitted Kalamata olives
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme or oregano
• Pinch of red pepper flakes
• Freshly ground black pepper
• 1 teaspoon balsamic vinegar, optional
• Salt only if needed after tasting
• 1 pizza dough ball, stretched to 11-12 inches
• 3-4 oz fresh mozzarella, torn and well drained
• 1/4 small red onion, very thinly sliced
• 1/4 cup crumbled feta
• Handful of arugula
• Lemon wedge and extra-virgin olive oil, for finishing

Instructions

1. Cook the mushrooms. Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook 8-10 minutes, stirring occasionally, until their moisture has evaporated and they begin to brown.
2. Season. Add the garlic, thyme or oregano, red pepper flakes, and black pepper. Cook 1 minute. Stir in the balsamic, if using, then remove from the heat.
3. Make the spread. Cool slightly, then pulse the mushroom mixture and Kalamata olives in a food processor until chunky and spreadable. Do not puree completely. Taste before adding salt.
4. Build the pizza. Spread a thin layer of mushroom-Kalamata mixture over the dough, leaving a narrow rim. Add mozzarella, red onion, and feta. Keep the toppings light so the center stays crisp.
5. Bake. Launch into a 700-800 F wood-fired oven. Bake 90 seconds to 2 minutes, turning every 20-30 seconds, until the crust is blistered and the cheese is melted.
6. Finish. Top with arugula, a squeeze of lemon, and a light drizzle of olive oil. Slice and serve immediately.