Pizza with ricotta, caramelized onions, mushrooms, and arugula

Ingredients

• FOR THE DOUGH
• 1 package of instant dry yeast (2 1/4 tsp)
• 1 cup of warm water (105°-115°F) (40°-46°C)
• 1 tablespoon of oil
• 1 teaspoon of salt
• 1 teaspoon of granulated sugar
• 2 1/2 cups of all-purpose flour without baking powder (and a bit more)
• FOR THE FILLING:
• 1 1/2 cup of ricotta cheese
• 1 small onion cut in julienne
• 1 tablespoon of oil
• 1 tablespoon of granulated sugar
• 1/2 cup of mushrooms
• 2 cups of arugula (approx.)

Instructions

1. 1

   Dissolve the yeast in ¼ cup of warm water. Then pour this mix into a large bowl, add the rest of the water (3/4 cup), oil, sugar, salt and flour. Mix well, and you may also add a little extra flour if necessary, it shouldn’t stick to your hands. Knead a little. Make a ball with some dough, and let it stand for 10 minutes at room temperature.

2. 2

   Preheat the oven to 425°F (220°C).

3. 3

   Place the dough on a floured surface, and then you can begin stretching it, ideally with the hands, but you can also use a rolling pin if it’s easier for you. Once the dough is extended, place it on top of a baking tray that’s covered with parchment paper, or else in a special pizza baking tray.

4. 4

   Paint the dough with tomato paste or tomato sauce, and then bake it for about 10 minutes.

5. 5

   For the filling, heat a pan with the tablespoon of oil, and then fry the onion cut in julienne. After about 3 minutes, add the sugar and let it cook until the onion has dissolved. Set aside.

6. 6

   In another skillet, sauté the mushrooms with a little butter. This takes about 3-4 minutes.

7. 7

   On top of the pizza, place the ricotta, and then the onion and mushrooms.

8. 8

   Bake for 10 minutes at 400°F (200°C).

9. 9

   Finally, before serving, place the arugula on top.