2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) unsalted butter
½ lb (225 g) ground Ontario Veal
1 tsp (5 ml) salt
1 tsp (5 ml) black pepper
2 tbsp (30 ml) olive oil
1 cup (125 ml) oyster mushrooms
½ small red onion, sliced
¼ cup (60 ml) cooked bacon bits
1 10-12-inch (25-30 cm) pizza shell
½ cup (125 ml) pizza tomato sauce
1 cup (250 ml) grated Mozzarella
¼ cup (60 ml) Brie Cheese, cut into ½ inch (2 cm) pieces
1 tbsp (15 ml) pesto
1 tbsp (15ml) lemon zest
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) extra virgin olive oil
1 cup (250 ml) arugula
Pre-heat the oven to 425 F (220 C)
In a medium frying pan, heat vegetable oil and butter over medium-high heat. Season the ground veal with salt and pepper. When the butter is frothy in the pan add the veal and stir. Continue cooking and stirring until the veal is fully cooked, 8-12 minutes. Remove from the heat and allow to cool. Reserve until required for the pizza.
In a medium frying pan, heat olive oil over medium-high heat. Add the mushrooms and stir frequently for 5-8 minutes until the mushrooms have softened, then remove from the heat and allow to cool. Reserve until required for the pizza.
Place 5 thin slices of bacon in a pan with ¼ cup (60 ml) water and simmer over medium heat. As the water evaporates stir frequently to prevent sticking to the bottom of the pan. Continue cooking for 10 minutes or until the bacon is crispy. Remove from the heat and tip the bacon out onto some paper toweling to soak up excess fat. Allow to cool, break into small pieces and reserve until required.
Place the pizza shell on an oven proof tray and spread the pizza sauce to within 1 inch of rim.
Scatter the ground veal, oyster mushrooms, onion, bacon, mozzarella and brie to cover the entire surface of the pizza evenly, while keeping to within 1 inch of rim.
Transfer the assembled pizza to the pre-heated oven. Bake for 20-25 minutes until the cheese has melted and the rim of the pizza has browned nicely.
Meanwhile, toss the arugula with the lemon zest, lemon juice and olive oil and reserve
Carefully remove the pizza from the oven and drizzle the pesto overtop the surface of the pizza.
Using a pizza cutter or large knife, slice the pizza into appropriate portions. Top each portion with the reserved arugula and serve.