Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter - Pizza Today

Ingredients

• 1 large 19-ounce proprietary dough ball
• 2 sticks or 16 tablespoons unsalted butter
• 1 heaping tablespoon fresh rosemary minced very fine (4-5 sprigs)
• Dried porcinis
• Unsalted butter
• Sea salt
• The laminated rosemary-butter dough ball
• 2 cups grated Gruyere cheese
• 4 large cremini mushrooms sliced thin, (approximately 1 ¾ cups)
• The porcini butter still at room temperature
• Several sprigs of baby arugula