INGREDIENTS
2 tbsp
olive oil
1
shallot, thinly sliced (about 1/4 cup)
3 cloves
garlic, minced
red pepper flakes
8 oz
sliced mushrooms (I used shiitake and baby bella)
1/2 tsp
kosher salt
1
ready-made pizza crust (I used a 7 ounce Stonefire Artisan Flatbread)
6 tbsp
part-skim ricotta
2 tbsp
freshly grated Parmesan
2 tbsp
fresh chives, minced or snipped with scissors
1 handful
wild or baby arugula
2 tbsp
aged balsamic
2 tbsp
good quality extra-virgin olive oil