Basil balsamic vinaigrette: 2 Tbsps., 1 tsp. fresh basil, minced 2 Tbsps., 1 tsp. fresh garlic, minced 2 Tbsps., 1 tsp kosher salt 2 Tbsps., 1 tsp. black pepper 2 Tbsps., 1 tsp. sugar 2 Tbsps., 1 tsp. Dijon mustard 3/4 cup balsamic vinegar 1 3/4 cups, 2 Tbsps. olive oil 24 each presheet 7-in. pizza dough 1 cup cornmeal 4 Tbsps. garlic oil 1 lb., 10 oz. shredded cheese blend (mozzarella, provolone) 6 oz. feta cheese, crumbled 12 oz. arugula 12 oz. red onions, cut into 1/8" rings
FOR THE MUSHROOMS: Combine oil, rosemary, salt, pepper, Worcestershire sauce and vinegar; mix well. Refrigerate for at least 1 hour. Rinse mushroom caps; spray both sides of caps with vegetable oil spray. Grill on charbroiler or grill until browned and tender. Slice hot mushrooms and place into the marinade for 20 minutes. Then remove from the marinade and hold hot for service or cool quickly.
FOR THE BASIL BALSAMIC VINAIGRETTE: In a food processor or blender, add all vinaigrette ingredients except oil. Process until well-combined. Slowly add oil until emulsified. Hold refrigerated for at least one hour before use.
FOR EACH INDIVIDUAL PIZZA: Spray the dough with pan spray and place in a warm place or proof box; let rise until double in size. Dust work surface and rim of pizza with cornmeal. Stretch dough to 8-in. diameter. Spread 1/2 tsp. garlic oil over each pizza dough round. Distribute 13/4 oz. cheese blend over each dough round. Bake at 490°F for 5 minutes until crust is lightly golden.
In a bowl, combine 21/2 oz. mushrooms, 1/4 oz. feta, 1/2 oz. arugula and 1/2 oz. onions. Toss in 11/2 Tbsps. basil balsamic vinaigrette. Place mushroom/arugula mixture on top of the baked pizza; serve immediately.
Recipe from Sodexho Corporate Services; Photo from the Eastern Mushroom Mktg.Coop./PA Dept. of Agriculture
YIELD: 24 servings