• 3 tbsp olive oil
• 1/2 lb mixed mushrooms, sliced
• 1 clove garlic, minced
• 1/2 tsp chopped fresh thyme
• 1/2 tsp freshly grated lemon zest
• 1/4 tsp each salt and freshly ground pepper
• 1 lb prepared pizza dough
• 2 cups (8 oz) Wood River Creamery Black Truffle Cheddar Gruyere, shredded
• 1 cup arugula

In large skillet, heat 2 tbsp oil over medium-high heat; sauté mushrooms, garlic and thyme for 8 to 10 minutes or until golden and tender. Stir in lemon zest, salt and pepper. Let cool completely. 

Preheat oven to 425°F; place rack in the lowest position. Brush a large baking sheet with oil. On lightly floured work surface, divide pizza dough in half. Roll out each portion into 10- x 6-inch rectangle, about 1/4-inch thick. Transfer to baking sheet.

Brush both flatbreads with remaining oil. Sprinkle with some of the cheese. Scatter mushroom mixture evenly over top and sprinkle with remaining cheese. Bake for 13 to 15 minutes or until golden brown around edges. Scatter arugula over top; cut each flatbread into 6 pieces. 

Tips: Sauté mushrooms with a little diced pancetta or bacon for an over-the-top flatbread.

Tip: If desired, sprinkle with extra sea salt and freshly cracked pepper before serving. 

Tip: If desired, sprinkle with extra sea salt and freshly cracked pepper before serving. 

Tip: Use your favorite mushroom or a mix of mushrooms, such as white button, cremini, shiitake, oyster and portobello for the flatbread topping.