Pizza with Red Caps and Arugula

This is what I did with the other half of the huge red cap mushroom I bought at the farmers market on Saturday, plus the huge bunch of arugula that came in our CSA box. The earthy flavors compliment each other nicely.

1 14-inch pizza crust
olive oil
4-6 oz. shredded mozzarella
1/4 cup red cap mushroom, chopped
1/2 lb arugula, coarsely chopped
Salt and pepper to taste
1 shallot, minced

Preheat the oven to 450 degrees. Paint the pizza crust lightly with olive oil, then top with about two thirds of the mozzarella.

Heat a little olive oil in a large skillet. Add the mushrooms and saute for 2-3 minutes, then add the arugula. Continue to saute over high heat just until wilted, about 1 minute. Stir in salt and pepper to taste.

Spread the mushroom and arugula mixture over the cheese on the pizza crust. Sprinkle with the minced shallot, then top with the remaining cheese.

Bake for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Variation: Skip the mozzarella on top and instead use chunks of goat cheese.