Step 1

Place the dough on a lightly floured surface and preheat the oven to 500 degrees. Allow the dough to come to room temperature and the oven to preheat for 30 minutes.

Step 2

While the dough is resting, add 1 tbsp of the sun-dried tomato oil to a pan over medium heat. Add the mushrooms, shallots and a pinch of pepper and stir to combine. Cook for 5 minutes, stirring only a couple of times. Add a pinch of salt and cook for a couple more minutes.** Remove from the heat and set aside.

Step 3

Add the remaining 2 tbsp of oil to a bowl with the thyme, basil & garlic. Stir to combine and set aside.

Step 4

Combine the cream cheese and creamer in a bowl and whisk until smooth. Set aside.

Step 5

To assemble spread out the dough on a lightly oiled baking sheet. Spread out to your desired shape. Spread the oil/herb mixture out on the dough. Top with the sun-dried tomatoes. Drizzle the cream cheese mixture over the tomatoes. Finally, spread out the mushrooms/shallots over the top. Place in the oven and bake for 10 minutes. Rotate the pizza and cook for another 3 minutes.

Step 6

Remove from the oven and top with arugula, basil, red pepper flakes, a pinch of salt & a drizzle of olive oil (optional). Slice and serve!