Truffled Taleggio and Mushroom Pizza

Truffled Taleggio and Mushroom Pizza
Photo by Romulo Yanes


  • ¾ pound Taleggio or Italian Fontina
  • ½ pound mushrooms
  • 1 pound pizza dough
  • 1 teaspoon white truffle oil

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 fo...

View full recipe at Epicurious


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