25 minutes
A sophisticated and straightforward pizza topped with rich flavors of mushrooms, Taleggio cheese, and aromatic truffle vinaigrette.
Shiitake Mushroom Caps, sliced ¼ inch thick
cups
Shallots, sliced thin
each
tablespoons
to taste
Black Pepper, coarsely ground
to taste
tablespoons
tablespoons
Fresh Rosemary, finely chopped
teaspoons
Canned Truffles In Oil, sliced
0 oz
Cremini Mushrooms, thinly sliced
cups
Taleggio Cheese, sliced
0 oz
1. Broil the Mushrooms and Shallot
Toss the sliced shiitake mushrooms and shallot with 1 tablespoon of olive oil, a pinch of Maldon sea salt, and some coarsely ground black pepper. Spread this mixture evenly on a baking sheet and broil for 8 to 10 minutes, stirring occasionally, until mushrooms are tender and slightly charred.
2. Prepare the Truffle Vinaigrette
In a small bowl, whisk together the balsamic vinegar, fresh lemon juice, finely chopped rosemary, and the sliced truffles along with their oil. Set aside for later use on the pizza.
3. Assemble the Pizza
Remove the rind from the Taleggio cheese and cut it into slices. Arrange the broiled mushrooms, raw cremini mushrooms on a parbaked pizza crust, and drizzle with the truffle vinaigrette.
4. Broil the Pizza
Broil the assembled pizza just until the toppings are warmed through. Then, add the slices of Taleggio cheese and drizzle with the remaining tablespoon of olive oil. Broil again until the cheese is melted.
5. Garnish and Serve
Garnish the pizza with fresh Italian parsley leaves, slice into six pieces, and serve immediately.
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