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Preheat the oven to 425-450°F.
Meanwhile, prepare arugula & basil miso pesto. In a food processor, combine basil leaves, baby arugula, garlic and lemon juice. Pulse until basil and arugula leaves are finely chopped. Scrape the side if necessary and pulse again. Next, add miso paste and salt then pulse again. Lastly, leave the food processor on slowly pour extra virgin olive oil until well blended. Set aside.
Start preparing the dough. To do this, simply follow the instructions on the package. After kneading, use a half of the dough for this recipe and save the other half for later. Use a rolling pin to roll out the dough into roughly 9 by 12 inches rectangular shape (to fit a baking sheet.) Transfer the dough to a parchment lined baking sheet.
Spread the pesto on the surface of the dough. Then layer with maitake, scallions, and shallots then with salt and black pepper. Drizzle extra virgin olive oil over the whole pizza. Bake it in the oven at 425-450°F for 25-30 minutes until the dough is fully baked.
Serve immediately