Truffled Fontina and Mushroom Pizza


I’m not really sure if truffle oil is still trendy, but it is sure still delicious. It seems to make a lot of ordinary things really special – from popcorn to pasta to pizza. Ok, maybe those are all carbs and delicious on their own …but still better with truffle oil.

This pizza is a riff on a delicious offering at Wolfgang Pizza in Greensboro. With a glass of wine and a side so marinara, it makes the perfect meal. My friends and I experimented making our own and it was a big success. This recipe couldn’t be easier and was really delicious. Don’t forget the truffle oil!

Truffled Fontina & Mushroom Pizza

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

Put a large heavy baking sheet 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 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.

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