1 tsp sugar
1 package quick-rise yeast (about 2 1/4 tsp)
1/2 C warm water
1 1/2 C all-purpose flour, divided
1/2 tsp salt, divided
2 tsp cornmeal
2 tsp of The Olive Bin's Wild Mushroom & Sage Olive Oil
2 C thinly sliced shiitake mushroom caps (about 4 oz)
2 C sliced cremini mushrooms (about 4 oz)
1 1/2 C (1/4-inch thick) slices portobello mushrooms (about 4 oz)
2.5 oz shredded fontina cheese (about 2/3 C), divided
2 tsp chopped fresh thyme
1/2 tsp of The Olive Bin's White Truffle Oil
1 oz grated fresh Parmesan cheese (about 1/4 C)
1/4 tsp sea salt (or try The Olive Bin's Black Truffle Sea Salt)
Wild Mushroom Pizza with White Truffle Oil
1 tsp sugar
- 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 until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
- Preheat oven to 475°.
- While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
- Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.
Recipe adapted from MyRecipes.com