Truffled Taleggio or Fontina and Mushroom Pizza

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb pizza dough, thawed if frozen
  • 12
    lb sliced mushrooms (any variety)
  • sea salt & fresh ground pepper
  • 34
    lb cold taleggio cheese or 3/4 lb italian Fontina cheese, rind discarded and cheese sliced
  • 1
    teaspoon white truffle oil
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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.
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