TRUFFLED TALEGGIO OR FONTINA AND MUSHROOM PIZZA

Truffled Taleggio or Fontina and Mushroom Pizza image

Provided by gailanng

Categories Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb pizza dough, thawed if frozen
1/2 lb sliced mushrooms (any variety)
sea salt & fresh ground pepper
3/4 lb cold taleggio cheese or 3/4 lb italian Fontina cheese, rind discarded and cheese sliced
1 teaspoon white truffle oil

Steps:

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 (Thin crust is the key.). 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 evenly 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 and season with pepper. Serve immediately.

Nutrition Facts : Calories 294.5, Fat 21, SaturatedFat 13.1, Cholesterol 54.5, Sodium 825.9, Carbohydrate 8.9, Fiber 0.6, Sugar 1.1, Protein 18.5

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