OMG - this was out of this world! The flavors are just outstanding! I am a huge mushroom lover and this really filled the bill. I used a pre made thin pizza crust, but used all the topping ingredients. I found that I used double the amount of the Fontina cheese; the entire 2/3 cup on the crust and another 2/3 cup on the mushrooms. I also was pretty liberal with my white truffle oil. This packs a lot of flavor and was even better than I expected. I will definitely be making this again. Made for Culinary Quest 2014.
AMAZING! Such an earthy gourmet flavor - nothing like any pizza I've made at home. The 5.5 cups of mushrooms sounds like it would be too much but they really shrink up when you saute them. Also, I suspected the amount of cheese would be too little compared to pizzas I normally make but the strong flavors of thyme, truffle and fontina make lots of cheese unnecessary. I used black truffle oil for sauteing as well as drizzling. At 475 degrees, my pizza was done in far less than 15 minutes. Sooo delicious if you're a mushroom lover!
Enjoyed this pizza for dinner last night. I loved the taste of the combination of mushrooms and the truffle oil was divine (I used white). Like another reviewer, I added a lot more truffle oil to my finished pizza. DH actually divided this recipe into two pizzas, so we each had our own. This worked well. Fontina on the pizza was quite good. It was a cheese until recently I had not thought to use on a pizza. I would have this again. Thanks for posting! Made for Rookie Tag Spring 2013.
Delicious pizza! I used my own crust and lots more truffle oil (and added it after it was cooked).