Wild Robiola Pizza

This pizza is my version of the Wild Robiola Pizza served at Tony's Pizzerria, 1570 Stockton St.,
San Francisco, CA.  If you have a Trader Joe's near your house, you are in luck, since all of my ingredients come from there but one.

1 package refrigerated pizza dough
quatro formaggio shredded cheese
diced pancetta
1 package shitake mushrooms
1/2 package crimini mushrooms
truffle oil (this is the item you must purchase elsewhere)
1 package wild rocket arugula
wedge of asiago cheese

Roll out dough into a large rectangle. Put on greased cookie sheet.  Sprinkle dough with half the package of quatro formaggio cheese.  Slice mushrooms and spread over cheese.  Sprinkle half the package of diced pancetta on top of the mushrooms.  Drizzle with truffle oil. Put in preheated 500 degree oven for 6-8 minutes or until edges of crust and cheese are beginning to brown.
When pizza has slightly cooled, put 3/4 of the bag of arugula on pizza, shave asiago cheese onto arugula, and cut into squares. I cut mine into 12 squares.
To serve, fold one square onto the other and eat like a sandwich.  None of your toppings will fall off that way. Of course a cold beer is wonderful with the pizza.

As always, ENOY!