Fill up a pizza crust with every vegetable you crave.
Don’t be shy about it; the oil helps ensure a beautifully golden crust.
Another tip for an extra-crispy crust?
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
Remove the pizza from the pan and transfer it to a wire rack after its done cooking.
Dont worry, it will easily slide out with the help of a spatula.
Rub a 15- x 10-inch rimmed baking sheet with 1/4 cup of the oil until evenly coated.
Sprinkle pan with cornmeal.
Roll and stretch pizza dough on a lightly floured work surface to a 14- x 9-inch rectangle.
Transfer to prepared pan.
Cover with a clean kitchen towel, and let rest 10 minutes.
Cover with kitchen towel until ready to use.
While tomato slices drain, take zucchini ribbons and gently twist them into loose spirals.
Set aside on paper towel-lined plate with tomato slices.
Toss together wild mushrooms and 1/4 teaspoon each oregano and garlic salt in a small bowl; set aside.
Drizzle cream over dough, leaving a 1/4-inch perimeter around the edges.
Sprinkle with remaining 3/4 teaspoon each oregano and garlic salt.
Sprinkle with remaining one-fourth of the shredded cheese (1/2 cup).
Toss together arugula and remaining 2 teaspoons oil; sprinkle over pizza.
Top with fresh basil.
