2tablespoonsbalsamic reduction(Note: if you have a nice bottle of well-aged balsamic vinegar that’s already thick and syrupy, you can use it straight instead of making a reduction)
Prepare and sauté your mushrooms:
Preheat the oven to 550 degrees Fahrenheit. If you have a pizza stone, place it inside so it can preheat along with the oven.
Trim the ends of your mushroom stems, gently rinse any mushrooms that need it, and cut any large mushrooms into small bite-sized pieces.
Melt the 2 teaspoons butter in a large pan along with 1 teaspoon extra virgin olive oil over medium heat.
As the butter melts, peel, crush, and roughly chop the garlic clove. Add the garlic and a pinch of salt into the melted butter and cook briefly, just until the garlic becomes fragrant.
Add the prepared mushrooms to the pan. Cook over medium heat, stirring frequently, until the mushrooms begin to give up their juices. Remove from the heat.
Assemble and bake the pizza:
Stretch the pizza dough to an approximately 12” circle, then brush with a thin layer of olive oil.
Top the pizza with the 3 ounces of cubed mozzarella and the prepared mushrooms.
Slide the topped pizza onto your pizza stone (or a baking sheet) and bake at 550 degrees Fahrenheit until the crust is golden brown and the cheese is melted. (If your oven doesn’t cook evenly, turn it once halfway through.)
Finish your pizza:
Take the pizza out of the oven and allow to cool briefly. Garnish with arugula, then drizzle with balsamic reduction.
For this pizza, you can pretty much use whatever mushrooms you want. I used a combination of shiitake, white beech, and brown shimeji mushrooms, but feel free to use whatever types you prefer.