March 1, 2013

wild mushroom pizza with truffle oil

Twelfth Avenue | Wild Mushroom Pizza with Truffle Oil

Last Sunday, as part of my Oscars viewing prep, I spent some time in the kitchen making wild mushroom pizza with truffle oil (recipe from Cooking Light). Honestly, gourmet pizza is one of my favorite indulgences, because it feels like a fancy splurge but is actually quite easy to make and healthier than your average take-out pizza. This smoked salmon thin-crust pizza is another favorite. I like to devour a couple of slices alongside a lightly dressed green salad for lunch. It also makes a great appetizer when sliced up into bite-sized pieces.

Unlike most pizza dough recipes, this one only has to rise for a total of 45 minutes, which is great for fresh pizza in a flash. You could also sub in store bought dough and be just fine. I didn’t have fontina cheese, so I did about 2/3 cup of Parmesan and 1/4 cup gruyere, which was leftover from my French onion soup. I also used extra cremini mushrooms in place of portobellos because of how they were packaged at the grocery store. Just being honest.

If you have leftover grated cheese and chopped thyme, I highly recommend sprinkling it over air popped popcorn and drizzling with truffle oil. I’m kind of a popcorn freak, and this is my absolute favorite combination. What do you like to put on your popcorn? Any winning combos I should try?

Twelfth Avenue | Wild Mushroom Pizza with Truffle Oil

Twelfth Avenue | Wild Mushroom Pizza with Truffle Oil

Wild Mushroom Pizza with Truffle Oil
serves 4


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 sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, 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.