20 minutes
A delightful mushroom pizza combining earthy flavors with creamy Taleggio cheese for a truly indulgent experience.
Shiitake Mushroom Caps, sliced 1/4 inch thick
0 oz
Shallots, sliced thin
each
Extra Virgin Olive Oil, divided
tablespoons
Flaky Sea Salt
to taste
to taste
tablespoons
tablespoons
Fresh Rosemary, finely chopped
teaspoons
Canned Truffles In Oil, sliced
0 oz
Cremini Mushrooms, thinly sliced
0 oz
Taleggio Cheese, sliced
0 oz
Parbaked Pizza Crust
each
1. Broil Mushrooms and Shallots
Preheat your broiler. In a small bowl, toss the shiitake mushrooms and shallots with 1 tablespoon of olive oil, season with flaky sea salt and coarsely ground black pepper, and spread evenly on a baking sheet. Broil for 8 to 10 minutes, stirring occasionally, until tender and slightly charred.
2. Prepare Truffle Vinaigrette
Whisk together balsamic vinegar, lemon juice, rosemary, and either the truffles in oil or extra olive oil in another small bowl to create the vinaigrette.
3. Assemble the Pizza
Spread the broiled shiitake mushrooms, cremini mushrooms, and truffle vinaigrette over the parbaked pizza crust, leaving a ½-inch border. Broil as directed until the crust is crisp and the toppings are heated through.
4. Top with Cheese and Garnish
Top the pizza with slices of Taleggio cheese, drizzle with the remaining tablespoon of olive oil, and garnish with fresh Italian parsley leaves after broiling.
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