Wild Mushroom Pizza with Truffle Oil

Wild Mushroom Pizza with Truffle Oil
Photo by Randy Mayor

Ingredients

  • 1 teaspoon sugar
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 ½ cups all-purpose flour, divided
  • ¼ teaspoon sea salt
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon truffle oil
  • + 9 more ingredients
    • 1 ½ cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
    • 2/3 cup (about 2 1/2 ounces) grated fontina cheese, divided
    • 1 package quick-rise yeast (about 2 1/4 teaspoons)
    • ½ cup warm water (100° to 110°)
    • ½ teaspoon salt, divided
    • 2 teaspoons cornmeal
    • 2 cups sliced cremini mushrooms (about 4 ounces)
    • 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
    • ¼ cup (1 ounce) grated fresh Parmesan cheese

Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead un...

View full recipe at My Recipes

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