Recipe courtesy of Haylie Duff
40 min
20 min
2 servings


  • 1 pound store-bought pizza dough
  • 1 tablespoon olive oil
  • 6 to 8 large slices heirloom tomato
  • 4 ounces buffalo mozzarella, shredded
  • 5 to 8 tablespoons goat cheese, crumbled
  • 1/4 cup shredded provolone picante
  • 1/4 cup sauteed sliced mushrooms, optional
  • 1 to 2 cups arugula
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon truffle butter, cut into pieces
  • Freshly ground black pepper


Preheat the oven to 425 degrees F.

Roll out the dough into a 12-inch circle and transfer to a baking sheet or pizza stone. Top with the olive oil, tomatoes, mozzarella, goat cheese, provolone, mushrooms (if using), arugula, thyme, truffle butter and some pepper.

Place the pizza in the oven and cook for 10 to 20 minutes, or until the crust is golden and the cheese is hot and bubbly. 

Cook's Note

For a crispier crust, preheat the pizza stone in oven for 10 minutes.


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