Lainey Darlison is a Culinary Management student at George Brown College, a pastry cook at the Windsor Arms Hotel in Yorkville, and the intern in the Canadian Living Test Kitchen. She enjoys baking, 60’s music, classic films and tennis.   Pizza has always been a go-to takeout food at my parents’ house, so I decided to create a recipe that would please my picky mum and give me an excuse to do some much-needed spring-cleaning in my pantry. This pizza is packed with fresh produce and is full of flavour, but it isn’t overwhelming on the pickiest of pallets - my mum included! (Makes: 1 pizza) 1 tbsp extra virgin olive oil 2 cups thinly sliced cremini mushrooms 1 (680 g) bag pizza dough 1 cup walnut kale pesto or any other pesto 150 g goat cheese, crumbled 3 small Roma tomatoes, thinly sliced 2 cups packed baby arugula 1 cup shredded zucchini ¼ tsp each salt and pepper ½ tsp lemon juice In large non-stick skillet, heat 1 tsp of the oil, over medium-high heat. Sauté mushrooms until tender, about 3 minutes; set aside. On lightly floured surface, roll out dough into 12-inch (30 cm) circle; transfer to greased pizza pan. Top with pesto, goat cheese, mushrooms and tomatoes. Bake on bottom rack in 500°F (260°C) oven until crust is golden, 12 to 15 minutes. (Tip: to check if your crust is golden, use a spatula to lift up an edge). Meanwhile, in bowl, toss together arugula, zucchini, remaining olive oil, salt, and pepper and lemon juice. Top the pizza with the arugula mixture. *Tip: When working with store-bought dough, let it rest at room temperature for 15 minutes before working with it. Photography by Lainey Darlison