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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Lemon Meringue Pie

Recipe courtesy of Alton Brown

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

The Son's Chicken Pot Pie

Recipe courtesy of Bobby Deen

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Shepherd's Pie

Recipe courtesy of Alton Brown

Homemade Chicken Pot Pie

Recipe courtesy of Kelsey Nixon

Mexican Style Chicken Pot Pie

Recipe courtesy of Laura Vitale

Wicked Whoopie Pies

Recipe courtesy of Wicked Whoopies


So Much Pretty Food Here