Portion pizzas with mushrooms and arugula

Ingredients:

• 3 tbsp extra-virgin olive oil + extra for greasing the dough
• 600 g of chopped mushroom mixture
• 450 g of chilled pizza dough, at room temperature
• 2 tbsp. grated mozzarella (about 220 gr.)
• 3 cloves garlic, crushed
• 1/4 cup coarsely chopped fresh parsley
• Grated Parmesan, for serving
• 2 cups fine arugula
• 1 endive, trimmed and chopped
• Half a small head of radicchio, trimmed and chopped
• 2 tsp white balsamic vinegar

Preparation:

1. Place one upside-down baking sheet in the middle rack of the oven and the other in the bottom third; preheat oven to 260°C.
2. In a large nonstick skillet, heat 2 tablespoons olive oil over high heat. Add the mushrooms and sprinkle with 1/2 teaspoon salt and a small amount of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms are browned and tender, 8-10 minutes. Remove from heat.
3. Meanwhile, cut the pizza dough into 4 pieces and lightly brush each with olive oil. Place 2 pieces on a sheet of parchment paper and stretch into a circle 15-20 cm in diameter. Repeat with the remaining two pieces of dough. Sprinkle with mozzarella and top with mushrooms and garlic.
4. Transfer the pizza (on the parchment) to a pizza peel or other inverted baking sheet, then transfer to the hot baking sheets in the oven. Bake until golden brown and the cheese is melted and bubbly, 12-15 minutes. Sprinkle with parsley and Parmesan.
5. In a medium bowl, combine the arugula, endive, and radicchio. Drizzle with vinegar and the remaining 1 tablespoon of olive oil, season with salt and pepper, and toss to combine. Serve on the pizza.
   
   Note
   
   Bring the dough to room temperature before working with it (about 30 minutes). If it's still difficult to stretch, let it rest for a few more minutes.