Caramelized Shallot and Shiitake Pizza with Taleggio and Truffle Drizzle

1. Preheat Broiler and Prepare Shallots and Mushrooms

Begin by preheating your broiler. While it heats up, combine the sliced shiitake mushrooms and shallot in a small bowl. Drizzle them with a tablespoon of extra virgin olive oil, and season generously with Maldon sea salt and coarsely ground black pepper. Toss everything together until the mushrooms and shallots are well coated. Spread this mixture on a baking sheet and place it under the broiler for 8 to 10 minutes. Keep an eye on them and stir once or twice to ensure even cooking, then remove them from the broiler when they are nicely charred.

2. Prepare Truffle Vinaigrette

While the mushrooms and shallots are broiling, prepare the truffle vinaigrette. In a small bowl, whisk together one tablespoon of balsamic vinegar, a scant tablespoon of fresh lemon juice, and a quarter teaspoon of finely chopped fresh rosemary. If you have sliced canned truffles in oil, use an ounce of that; otherwise, substitute with one and a half teaspoons of extra virgin olive oil.

3. Cut Taleggio Cheese

Remove the rind from the Taleggio cheese and cut it into eight slices.

4. Assemble Pizza

Take your parbaked pizza crust and spoon the broiled shiitake mushrooms and shallots evenly over it, leaving a small border around the edges. Scatter the thinly sliced cremini mushrooms over the top, and then drizzle the truffle vinaigrette evenly across the pizza.

5. Broil Pizza

Place the assembled pizza back under the broiler, following the directions for the crust. Once the pizza is broiled to your satisfaction, arrange the slices of Taleggio cheese on top and drizzle with an additional tablespoon of extra virgin olive oil.

6. Finish and Serve

For the finishing touch, scatter 12 fresh Italian parsley leaves over the pizza to add a burst of freshness. Finally, cut the pizza into six slices and serve immediately.