30 minutes
A gourmet pizza topped with a medley of mushrooms, Taleggio cheese, and a delightful truffle vinaigrette.
Shiitake Mushroom Caps, sliced ¼ inch thick
0 oz
Small Shallot, sliced ¼ inch thick
each
tablespoons
Flaky Sea Salt
pinches
to taste
tablespoons
Lemon Juice, scant
tablespoons
teaspoons
Cremini Mushrooms, thinly sliced
0 oz
Taleggio Cheese, cut into 8 slices
0 oz
0 drizzle
Parbaked Pizza Crust
each
1. Preheat Broiler
Start by preheating your broiler to get it nice and hot. This will ensure your mushrooms and shallots get that perfect char.
2. Prepare Shiitake Mushrooms and Shallots
In a small bowl, combine the shiitake mushrooms and shallots with a tablespoon of extra virgin olive oil, a pinch of Maldon or other flaky sea salt, and some coarsely ground black pepper. Toss everything together until the mushrooms and shallots are well-coated in the oil and seasoning. Spread the mixture evenly on a baking sheet and broil for about 8 to 10 minutes, or until the mushrooms are tender and slightly charred.
3. Prepare Truffle Vinaigrette
While the mushrooms and shallots are broiling, whisk together the balsamic vinegar, fresh lemon juice, finely chopped rosemary, and either the sliced canned truffles with their oil or 1.5 teaspoons of extra virgin olive oil in another small bowl. This vinaigrette will bring a delightful depth of flavor to the pizza.
4. Arrange Toppings on Crust
Once the broiled mushrooms and shallots are ready, spoon them evenly over the parbaked pizza crust, making sure to leave a ½-inch border around the edges. Scatter the thinly sliced cremini mushrooms over the top, and then drizzle the truffle vinaigrette evenly over everything.
5. Broil Pizza
Place the pizza under the broiler and cook according to the specific instructions for your crust. The goal is to heat everything through and get a bit of color on the mushrooms.
6. Add Taleggio Cheese and Parsley
When the pizza is done broiling, arrange the Taleggio cheese slices evenly over the top and give it a final drizzle of extra virgin olive oil. Scatter the fresh Italian parsley leaves over the pizza for a burst of color and freshness.
7. Slice and Serve
Finally, use a pizza cutter to cut your masterpiece into 6 slices. Serve immediately and enjoy the medley of flavors in every bite.
While Taleggio is creamy and flavorful, not everyone may have access to it or prefer its taste. You can substitute it with other melt-friendly cheeses like Brie, Camembert, or even a good quality Mozzarella. Each cheese will lend a different flavor profile and creaminess to the pizza.
Fresh herbs like thyme, rosemary, or basil can be sprinkled on top before or after baking to enhance the aroma and flavor. A drizzle of truffle oil after baking can elevate the pizza to gourmet status.
After baking, drizzle your pizza with a balsamic reduction or truffle oil for a gourmet touch. The acidity of the balsamic or the earthy umami of truffle oil will enhance the mushroom flavors in very different but delightful ways.
Try different combinations of mushrooms to alter the umami and earthiness of the dish. Portobello mushrooms will give a meatier texture, Shiitake can provide a smoky flavor, and Chanterelles can offer a more delicate taste.
Introduce sweetness and depth by adding caramelized onions to your pizza. Their rich flavor pairs exceptionally well with mushrooms and Taleggio.
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