Truffled Taleggio or Fontina and Mushroom Pizza
"The high temperature should cook the mushrooms to perfection. Gourmet, April 2008."
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb pizza dough, thawed if frozen
- 1⁄2 lb sliced mushrooms (any variety)
- sea salt & fresh ground pepper
- 3⁄4 lb cold taleggio cheese or 3/4 lb italian Fontina cheese, rind discarded and cheese sliced
- 1 teaspoon white truffle oil
directions
- Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F
- Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle (Thin crust is the key.). Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
- Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.
- Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms evenly over crust, then season with salt and pepper and lay cheese on top.
- Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil and season with pepper. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
