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Epicurious

Truffled Taleggio and Mushroom Pizza

4.7

(42)

Image may contain Food and Bread
Photo by Romulo Yanes

Four ingredients and a few minutes are all it takes to put together this crisp, bubbly masterpiece. A quick drizzle of truffle oil adds a final flourish of decadence.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 servings

Ingredients

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)

Preparation

  1. 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.

TagsPizzaFontinaCheeseDairyMushroomVegetableMainDinnerNut FreeVegetarian30 Minutes or Less5 Ingredients or FewerBakingGourmet

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