Ingredients

• 12 g dry yeast
• 250 ml lukewarm water
• 500 g whole flour
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt
• Extra flour to roll out dough

Tomato sauce

Mix together:

• 200 g tomato paste
• 2 tsp thyme or other herbs
• 4 tbsp extra virgin olive oil
• 50 ml water
• Salt, sugar and pepper

Toppings

• 12 mushrooms, sliced
• 2 tbsp extra virgin olive oil
• 4 tsp tarragon
• Salt & pepper
• 400 g shredded Jarlsberg

Toss the mushrooms with olive oil, tarragon, salt and pepper

Place a pizza stone on the bottom rack of the oven, and preheat to 475°.

In large bowl, combine flour, salt and dry yeast. With a wooden spoon, gradually stir in lukewarm water until dough forms. Turn out dough onto a lightly floured surface and knead until smooth. Add olive oil and continue to knead until dough becomes elastic. Cover dough with a cloth and keep in a warm place; let rise for 30 minutes or until doubled in size. Punch down dough, divide into 4 equal portions and shape into 4 disks of approximately 8″ in diameter.

Spread a thin layer of tomato sauce evenly on dough and strew shredded Jarlsberg on top. Scatter seasoned mushrooms over Jarlsberg. Bake on the preheated pizza stone until pizza crust is golden brown, approx. 12 – 15 minutes.

Serving suggestion: Serve piping hot with fresh arugula on top