10 minutes
A sophisticated pizza with earthy mushrooms, creamy Taleggio cheese, and a luxurious truffle vinaigrette.
Shiitake Mushroom Caps, sliced 1/4 inch thick
0 oz
Small Shallot, sliced thin
each
Extra Virgin Olive Oil, divided
tablespoons
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, rind removed and sliced
0 oz
1. Broil Mushrooms and Shallot
Preheat your broiler. In a small bowl, toss the sliced shiitake mushrooms and shallot with one tablespoon of extra virgin olive oil. Season with Maldon sea salt and coarsely ground black pepper. Spread on a baking sheet and broil for 8 to 10 minutes, stirring several times, until tender and slightly charred.
2. Prepare Truffle Vinaigrette
While the mushrooms broil, prepare the truffle vinaigrette. In another small bowl, whisk together balsamic vinegar, fresh lemon juice, finely chopped rosemary, and sliced truffles with their oil.
3. Assemble and Broil Pizza
Once the shiitake mushrooms are ready, remove them from the broiler. Spoon them over a prepared pizza crust, add thinly sliced cremini mushrooms, and drizzle truffle vinaigrette evenly over the top. Return the pizza to the broiler. Add sliced Taleggio cheese and drizzle the remaining tablespoon of olive oil over the cheese.
4. Garnish and Serve
Scatter fresh Italian parsley leaves over the pizza. Cut into six slices and serve immediately.
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