10 minutes
A delectable pizza with caramelized mushrooms, truffle vinaigrette, and Taleggio cheese.
Shiitake Mushroom Caps, sliced
0 oz
Shallots, sliced
each
tablespoons
Flaky Sea Salt
to taste
Black Pepper, coarsely ground
to taste
tablespoons
Lemon Juice, fresh
tablespoons
Rosemary, finely chopped, fresh
teaspoons
Truffles In Oil, sliced
0 oz
Parbaked Pizza Crust
each
Cremini Mushrooms, thinly sliced
0 oz
Taleggio Cheese
0 oz
Italian Parsley Leaves, fresh
each
1. Broil Shiitake Mushrooms and Shallots
Preheat your broiler. In a bowl, combine sliced shiitake mushroom caps with sliced shallot, and toss with extra virgin olive oil. Season with flaky sea salt and coarsely ground black pepper. Spread on a baking sheet and broil for 8 to 10 minutes, stirring several times, until mushrooms are tender and slightly charred.
2. Prepare Truffle Vinaigrette
Whisk together balsamic vinegar, fresh lemon juice, finely chopped fresh rosemary, and sliced canned truffles in oil in a small bowl.
3. Assemble and Broil Pizza
Top parbaked pizza crust with broiled shiitake mixture and thinly sliced cremini mushrooms. Drizzle with truffle vinaigrette. Return pizza to the broiler and cook until heated through and edges are crisp.
4. Finish with Cheese and Parsley
Top the pizza with Taleggio cheese, allowing it to melt. Drizzle with remaining extra virgin olive oil, and garnish with fresh Italian parsley leaves. Serve immediately.
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