Place the dough on a lightly floured surface and preheat the oven to 500 degrees. Allow the dough to come to room temperature and the oven to preheat for 30 minutes.

While the dough is resting, add 1 tbsp of the sun-dried tomato oil to a pan over medium heat. Add the mushrooms, shallots, and a pinch of pepper. Cook for 5 minutes, stirring occasionally. Add a pinch of salt and cook for a couple more minutes. Remove from heat and set aside.

Add the remaining 2 tbsp of oil to a bowl with the thyme, basil, and garlic. Stir to combine and set aside.

Combine the cream cheese and creamer in a bowl and whisk until smooth. Set aside.

Spread out the dough on a lightly oiled baking sheet to your desired shape. Spread the oil/herb mixture over the dough. Top with the sun-dried tomatoes. Drizzle the cream cheese mixture over the tomatoes. Finally, spread the mushrooms and shallots over the top.

Place in the oven and bake for 10 minutes. Rotate the pizza and cook for another 3 minutes.

Remove from the oven and top with arugula, basil, red pepper flakes, a pinch of salt, and a drizzle of olive oil if desired. Slice and serve.