Truffled Taleggio and Mushroom Pizza

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I’m not sure things could be more nuts right now. But, I think it’s important to plan time for friends and fun. It can me easy and less expensive to do it at home too. Flatbreads are a favorite last-minute entertainment trick for me. They are versatile and really take no time to put together (with pantry items)!

This recipe is a little bit of splurge with truffle oil but consider it optional. Midtown Olive Oil at Friendly Center sells an affordable bottle and it will last you awhile. Consider it an investment to impress your friends!

Enjoy this seasonal recipe. It’s great with red wine and crisp apples or grapes!

Truffled Taleggio and Mushroom Pizza, from Gourmet Magazine 

  • 1 pound pizza dough
  • 1/2 pound sliced mushrooms
  • 3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
  • 1 teaspoon white truffle oil (optional)

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

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.

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

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.

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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