Individual Mushroom, Onion, and Arugula Pizzas

Ingredients

• 2 cups baby arugula 
• 1 tablespoon cornmeal 
• 2  garlic cloves minced
• 1 teaspoon juice of lemon fresh
• 8 ounce pre mushrooms 
• 5 teaspoons olive oil extra-virgin divided
• 1 medium onion thinly sliced
• 0.8 cup part-skim ricotta cheese 
• 0.3 cup pecorino romano cheese grated
• 12 ounces pizza dough refrigerated

Equipment

• bowl
• frying pan
• baking sheet
• oven
• pizza stone

Directions

1. Remove dough from refrigerator; let stand at room temperature, covered, 30 minutes.
2. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500 (keep pizza stone or baking sheet in oven as it preheats).
3. Heat a large nonstick skillet over medium-high heat.
4. Add 4 teaspoons oil to pan; swirl to coat.
5. Add mushrooms and onion; saut 5 minutes or until slightly tender and mushrooms start to release liquid, stirring occasionally. Stir in garlic; cook 3 minutes or until lightly browned, stirring occasionally.
6. Remove from heat.
7. Divide dough into 4 equal portions.
8. Roll each portion into a 6-inch circle on a lightly floured surface; pierce entire surface of dough circles liberally with a fork. Carefully remove pizza stone from oven; sprinkle with cornmeal. Arrange dough circles on pizza stone.
9. Combine cheeses in a small bowl. Divide cheese mixture into 4 equal portions; spread each portion evenly over 1 dough circle, leaving a 1/2-inch border. Divide mushroom mixture evenly among pizzas.
10. Bake at 500 for 12 minutes or until crust is browned and crisp.
11. Combine remaining 1 teaspoon oil, arugula, and lemon juice in a bowl. Divide arugula mixture evenly among pizzas.
12. Cut each pizza into 4 wedges.