25 minutes
A luxurious pizza featuring earthy mushrooms, creamy Taleggio cheese, and a rich truffle vinaigrette.
Shiitake Mushroom Caps, sliced
0 oz
Shallots, sliced
each
Extra Virgin Olive Oil, divided
tablespoons
Flaky Sea Salt
to taste
to taste
tablespoons
tablespoons
Fresh Rosemary, chopped
teaspoons
Canned Truffles In Oil
0 oz
Cremini Mushrooms, sliced
0 oz
Taleggio Cheese, rind removed, sliced
0 oz
Fresh Italian Parsley Leaves, fresh
each
1. Broil Mushrooms and Shallot
Preheat your broiler. Toss the sliced shiitake mushrooms and shallot with one tablespoon of olive oil, a pinch of flaky sea salt, and some freshly ground black pepper. Spread them evenly on a baking sheet and broil for about 8 to 10 minutes.
2. Prepare Vinaigrette
Whisk together the balsamic vinegar, fresh lemon juice, chopped rosemary, and the truffles or truffle oil.
3. Assemble Pizza
Spoon the broiled shiitake mushrooms onto your pizza crust, scatter the raw cremini mushrooms over the top, and drizzle the truffle vinaigrette evenly across the surface.
4. Broil Pizza with Taleggio
Place the pizza under the broiler. Once the crust starts to brown, arrange the slices of Taleggio cheese on top and drizzle another tablespoon of olive oil over everything. Allow the cheese to melt and the pizza to develop a golden hue.
5. Garnish and Serve
Once the pizza is out of the oven, scatter the fresh Italian parsley leaves across the top. Slice the pizza into six pieces and serve.
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