Preparation

• Preheat oven to 475 degrees F. Place the rack in the lowest setting and your pizza stone or cast iron pan on top of the rack.
• Make the sauce. In a medium saucepan set over medium heat, add the butter until it melts. Whisk in the flour and continue to whisk until you have a paste. Slowly whisk in the milk and stir constantly until you have added all the milk and you have a thick sauce, about 2-3 minutes. Remove from heat and add parmesan, oregano, salt and pepper. Stir and set aside.
• In a medium skillet set over medium heat, add the olive oil and mushrooms. Cook for about 5 – 7 minutes, stirring occasionally. Remove from heat.
• Place the dough ball on a lightly floured surface and press it down with your hand. Start stretching the dough with your hands. Stretch the dough out to large rectangle.
• Place the pizza dough on top of a sheet of parchment paper. Then place it on top of a pizza board (this will make it easy to slide it into the oven).
• Top the pizza with the Alfredo sauce, mozzarella cheese and sauteed mushrooms. Brush the edges of the pizza with the olive oil.
• Slide the pizza into the oven on the preheated oven. Bake between 6 – 8 minutes.
• Remove from oven and let sit for a couple of minutes. Top with fresh arugula if using. Cut and serve.