Funghi Recipe

Preheat & prepare oven

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 45 minutes. If using a home oven top temperature is preferable; a very hot surface gives best crust.

Stretch or roll the pizza dough to a 12-inch round on lightly floured surface. Transfer to a piece of parchment for easy transfer to the hot stone.

In a small bowl, mix 1 tbs olive oil, minced garlic and 1/4 tsp salt. Lightly brush the dough edge and center with this oil- garlic mixture, leaving a small border for the crust.

Sauté vegetables

Heat 1 tablespoon butter or olive oil in a large skillet over medium-high heat until shimmering. Add the sliced shallot and sauté 1–2 minutes until translucent.

Add sliced mushrooms to the skillet in a single layer (work in batches if necessary). Cook without stirring for 2 minutes to allow browning, then stir and cook another 2–3 minutes until golden and reduced.

Add the sliced zucchini, fresh thyme, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Sauté 2–3 minutes more until the zucchini is just tender but still slightly firm. Taste and adjust seasoning. Remove from heat and let cool slightly (so vegetables don't release excess moisture on the pizza).

Scatter torn fior di latte evenly over the oiled dough, leaving the outer 3/4-inch rim for crust.

Distribute the sautéed mushroom and zucchini mixture evenly over the cheese, keeping the toppings in a relatively even layer to promote uniform cooking.

Optionally sprinkle 1 tablespoon grated Parmigiano-Reggiano lightly over the top for added umami.

Bake

Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake 6–9 minutes until crust is blistered and golden and cheese is melted and bubbling. Baking time will vary with oven temperature—watch for charred spots and set times accordingly.

Remove pizza from oven and transfer to a cutting board. Allow to rest 1 minute.

Finish by drizzling 1/2 teaspoon white truffle oil evenly over the pizza. Scatter baby arugula or microgreens if using, and sprinkle flaky sea salt to taste. Cut into 6 slices and serve immediately.