Wild Mushroom Pizza With Truffle Oil
- Ready In:
- 1hr 25mins
- 1 teaspoon sugar
- 2 1⁄4 teaspoons fast rise yeast
- 1⁄2 cup warm water (100 - 110 )
- 6 2⁄3 ounces all-purpose flour, divided or 1 1/2 cups all-purpose flour
- 1⁄2 teaspoon salt, divided
- cooking spray
- 2 teaspoons cornmeal
- 2 teaspoons olive oil
- 2 cups shiitake mushroom caps, thinly sliced
- 2 cups cremini mushrooms, thinly sliced
- 1 1⁄2 cups portabella mushrooms, sliced into 1/4 inch thick slices or 4 ounces portabella mushrooms
- 2 1⁄2 ounces Fontina cheese, shredded and divided or 2/3 cup Fontina cheese
- 2 teaspoons fresh thyme, chopped
- 1⁄2 teaspoon truffle oil
- 1 ounce grated fresh parmesan cheese or 1/4 cup grated fresh parmesan cheese
- 1⁄4 teaspoon sea salt or 1/4 teaspoon flake salt
- Dissolve sugar and yeast in warm water in a large bowl; let it stand 5 minutes. Weigh or spoon 5.6 oz flour into dry measuring cups; level with a knife. (1 1/4 cups).
- Add the flour and 1/4 tsp salt to the yeast mixture; stir until a soft dough forms. Turn the dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands. (Dough will feel tacky).
- Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the surface of the dough with plastic wrap lightly coated with cooking spray; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into the dough. If the indentation remains, the dough has risen enough.
- Punch the dough down; cover and let it stand 5 minutes.
- Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll the dough into a 12 inch circle on a floured surface. Then place the dough on the prepared baking sheet. Crimp the edges of the dough with your fingers to form a rim; let rise for 10 minutes.
- Preheat the oven to 475°.
- While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
- Sprinkle 1/4 cup fontina evenly over the dough. Arrange the mushroom mixture evenly over the fontina.
- SPrinkle with thyme; drizzle evenly with the truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over the top.
- Bake at 475° for 15 minutes or until the crust is lightly browned. Slide the pizza onto a cutting board; sprinkle with sea salt. Cut into 8 slices and serve immediately.
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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.
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.