Mushroom Pizza* Recipe

Preheat and prepare surface

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack for at least 30 minutes. Lightly dust a pizza peel or work surface with the all-purpose flour.

Stretch or roll the pizza dough to a 12–14" round on the floured surface, leaving a slightly thicker edge for the crust. Brush dough lightly with 1 tablespoon olive oil, leaving a 1/2" border.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the unsalted butter. When butter foams, add the sliced mushrooms in a single layer (work in two batches if needed). Let them sear without moving for 2 minutes, then stir and cook another 3–4 minutes until golden and any released liquid has evaporated.

Add the chopped shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in the chopped thyme, then season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Remove from heat and set aside to cool slightly.

Evenly sprinkle the shredded fontina over the oiled dough, leaving the crust edge clear. Distribute the sautéed mushroom mixture over the fontina. Crumble the gorgonzola evenly across the pizza in small pieces so it melts in pockets.

Slide the assembled pizza onto the preheated stone or baking sheet. Bake for 8–10 minutes, rotating once halfway through, until the crust is blistered and golden and the cheeses are melted and bubbling. Baking times vary with oven; watch closely after 7 minutes.

Remove pizza from oven and rest on a rack for 2 minutes.

Make truffle aioli

While the pizza bakes, whisk together the mayonnaise, truffle oil, lemon juice, a pinch of salt and a pinch of black pepper in a small bowl until smooth. Taste and adjust truffle oil or lemon as desired.

Drizzle the truffle aioli lightly over the hot pizza in a thin zigzag or dot pattern (about 1 tablespoon total) so the truffle flavor complements without overpowering. Scatter the chopped parsley over the pizza as a fresh finish. If desired, finish with a light extra drizzle of truffle oil (optional, 1/4–1/2 tsp).

Slice and serve immediately.