Wild Mushroom Pizza with Truffle Oil

Truffle oil takes this pizza from fine to sublime. In a pinch, extravirgin olive oil will work, too.

Photo by Melanie M.

PREP TIME

22

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

PREP TIME

22

minutes

TOTAL TIME

75

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 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

Directions

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.

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