Yield: 1 pizza, 6 servings.
1 ball of fresh or frozen (thawed) pizza dough
2 Tbsp. quality extra virgin olive oil
1 cup tomato sauce
2 cups grated Jarlsberg cheese
a handful of clean baby arugula
1½ cups sliced mushrooms
2 Tbsp. chopped fresh tarragon or chives
Preheat oven to 425°F. Heat pizza stone or large baking sheet. On lightly floured surface sprinkled with cornmeal, roll dough out to about 12"-14" round. Brush with olive oil. Layer with tomato sauce, cheese, arugula and sliced mushrooms. Sprinkle with tarragon or chives. Transfer to pizza stone or large flat baking sheet. Bake 20-25 minutes, or until cheese is melted and crust is lightly browned. Let stand on wire rack for 10 minutes.
