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Prep Time
10 mins
Cooking Time
1 h
Total Time
1 h 50 m
Serves
6

Ingredients

Dough:
1 tsp
active dry yeast
5 mL
1/2 tsp
sugar
2 mL
1/2 tsp
salt
2 mL
4 tsp
olive oil, divided
20 mL
1 1/2 cups
whole wheat flour
375 mL
2 tbsp
ground flax seed
30 mL
Toppings:
2 tbsp + 1 tsp
olive oil, divided
30 mL + 5 mL
1 pkg
mini bella mushrooms, sliced
227 g
2 tsp
minced garlic
10 mL
1/4 tsp
salt
1 mL
1 pinch
fresh ground pepper
1 cup
Italian-style cheese blend
250 mL
1/2 pkg
goat cheese
60 g
1 cup
fresh baby arugula
250 mL

Method

Step 1
Add the sugar to 1/2 cup (125 mL) warm water, stirring to dissolve.
Step 2
Add the yeast, stir to blend and let sit for 5 minutes or until frothy, then add oil.
Step 3
Measure flour, salt and ground flax seed in a large bowl, stir to blend, then add sugar, water and yeast mixture; stir to make soft, slightly sticky dough.
Step 4
Knead until elastic and very smooth.
Step 5
Transfer to an oiled bowl, turning to coat dough on all sides. Cover with plastic wrap and let stand in warm draft-free place until doubled in size, approx. 1 hour.
Step 6
Punch the dough down and wrap in plastic or use immediately.
Step 7
Pre-heat oven to 450°F (260°C). Roll or pat the dough out to a 12 inch (30 cm) circle on a clean, floured surface and transfer to a baking sheet.
Step 8
Heat a skillet over medium high heat. Add 1 tbsp olive oil, garlic and mushrooms and sauté until soft, approx. 7 minutes. Season with salt and pepper.
Step 9
Brush dough with remaining olive oil, sprinkle with shredded cheese, mushroom mixture and goat cheese.
Step 10
Bake for 20 minutes until crust is crispy and golden. Top with fresh arugula and drizzle with olive oil to serve.
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Characteristics

Dinner One Dish Meals Potluck

Nutritional Facts Per Serving

Nutrition Description:
1/6 of the pizza
Calories:
280
Fat:
14
Saturated Fat:
5
Carbs:
27
Fibre:
4
Cholesterol:
20 mg
Protein:
12
Sodium:
410 mg