Here is the original recipe with my changes noted:
Wild Mushroom Pizza
Recipe as Adapted from Cooking Light
I added several dollops of roasted garlic and basil goat cheese
I also added arugula
Melt butter in a large nonstick skillet over medium-high heat; add 1 teaspoon olive oil to pan. Add mushrooms to pan; sauté 10 minutes or until moisture evaporates. Sprinkle with salt and pepper; stir to combine.
Remove plastic wrap from Basic Pizza Dough; discard. Brush remaining 1 teaspoon oil evenly over dough. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven.
Spread mushroom mixture in an even layer over crust, leaving a 1/4-inch border. Top with cheese(s). Slice prosciutto crosswise into thin strips (I crumbled and added the smoked salmon)3
; sprinkle over pizza. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Sprinkle with fresh parsley (arugula). Cut into 12 wedges.
6 servings (serving size: 2 wedges)Basic Pizza Dough:
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.