Wild Mushroom Pizza with Truffle Oil

You didn’t think I was going to post a recipe for homemade pizza dough and then leave you hanging with no pizza, did ya?!

A couple of weeks ago we had this incredible Funghi pizza at a restaurant, and I’ve been thinking about it ever since. The assorted mushrooms, plus the intoxicating flavor of truffle oil, mixed with melty cheese, piled on crispy crust…it was a combination I wouldn’t soon forget.

When I set out to re-make this pizza at home, I came across a Cooking Light recipe that used fontina instead of mozzarella. I loved the idea of using something slightly less predictable than mozzarella. Because I couldn’t find pre-shredded fontina, I had to grate my own. The cheese monger at Whole Foods let me in on a fabulous tip for grating softer cheese: put the cheese in the freezer for 20 minutes, then grate the cheese. If you’ve ever tried grating softer cheeses, you’ll know that it doesn’t work very well at all. I was very grateful (pun-intended) for this helpful tip!

In addition to making the homemade dough and enjoying the incredible Wild Mushroom Pizza with Truffle Oil, I was excited to try out my new Emile Henry Pizza Stone. I was so pleased with how it cooked the crust, it’s clear that I’ll be making a lot more homemade pizzas in the near future.
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Wild Mushroom Pizza with Truffle Oil

Source: Cooking Light

What You Need

  • Pizza dough, homemade or store-bought
  • 2 teaspoons cornmeal
  • 2 teaspoons olive oil
  • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
  • 2 cups sliced cremini mushrooms (about 4 ounces)
  • 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
  • 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon truffle oil
  • 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
  • 1/4 teaspoon sea salt or flake salt

What To Do

  1. Preheat oven to 475°.
  2. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
  3. Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.

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