TALEGGIO MUSHROOM PIZZA

 


TALEGGIO MUSHROOM PIZZA

Ingredients

Makes 4 servings

1 pound pizza dough, thawed if frozen

1/2 pound sliced mushrooms

3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced

1 teaspoon white truffle oil (optional)

Step 1

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.

Step 2

Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.

Step 3

Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.

Step 4

Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.

Step 5

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 (if using) and season with pepper. Serve immediately.

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