Very good, we are out of Truffle Oil so we used a Tuscan Herb Olive Oil instead.
Wild Mushroom Pizza with Truffle Oil
More From Cooking Light
- Calories: 331
- Fat: 10.6g
- Saturated fat: 4.9g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 0.8g
- Protein: 14.8g
- Carbohydrate: 42.8g
- Fiber: 3.1g
- Cholesterol: 25mg
- Iron: 3.5mg
- Sodium: 693mg
- Calcium: 180mg
- 1 teaspoon sugar
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100° to 110°)
- 1 1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt, divided
- Cooking spray
- 2 teaspoons cornmeal
- 2 teaspoons olive oil
- 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 2 cups sliced cremini mushrooms (about 4 ounces)
- 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
- 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon truffle oil
- 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
- 1/4 teaspoon sea salt or flake salt
- 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.
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