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.
This recipe originally ran in Cooking Light May, 2004 and was updated for the November, 2012 25th anniversary issue.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
I've made this several times for my family, and I get many requests for repeats. I've done the dough from scratch several times and also tried refrigerated dough from Pillsbury and the deli case. I prefer making it from scratch, using newly purchased yeast each time. My parents had good luck with deli case dough, but I had mixed results with Pillsbury. The topping is delicious. Truffle oil makes it extra special. I usually double the amount of cheese, to include a good dose of shredded mozzarella. I will continue to make this, and have bookmarked it a a favorite.
I made this for 2 of us but used store-bought pizza dough. I followed the recipe with a few additions. I sauteed about 1/2 tablespoon minced garlic with 1/2 cup chopped onion. I also sauteed 1 IT. sausage link separately and crumbled it. I mixed all the ingredients and then spread them over the pizza. I used about 4 ounces of fontina but only had about .3 ounces of parm. GREAT flavor!!
This pizza was rated outstanding by our weekly Friday night pizza gathering. We had picked chanterelle mushrooms, so used those exclusively. Also sauted a leek along with the mushrooms and did not have truffle oil. Even those who dislike mushrooms on pizza liked this one!