Wild Mushroom Pizza with Truffle Oil
Truffle oil takes this pizza from fine to sublime. In a pinch, extravirgin olive oil will work, too.
- 1 teaspoon sugar
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 1 1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt, divided
- Cooking spray
- 2 teaspoons cornmeal
- 2 teaspoons olive oil
- 2 cups thinly sliced shiitake mushroom caps (about 4
- 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
Preparation time 22mins
Cooking time 75mins
Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour
and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough
out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes);
add enough of remaining flour, 1 tablespoon at a time, to prevent dough fromsticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover
and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in
size. (Gently press two fingers into dough. If indentation remains, dough has risen
enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet
with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a
floured surface. Place dough on prepared baking sheet. Crimp edges of dough with
fingers to form a rim; let rise 10 minutes.
Preheat oven to 475°.
While dough rises, 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.
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.