Wild Funghi Pizza Recipe
TALEGGIO, MIXED FOREST MUSHROOMS, CRISPY THYME, PARMESAN CREAM
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Ingredients
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Dough
Parmesan Cream
Mushroom Topping
Cheeses & Finish
Method
Dough
- 1
Activate yeast and mix dough
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl, whisk flour and salt. Make a well and add yeast mixture and olive oil. Stir until a shaggy dough forms.
- 2
Knead and proof
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours. After rising, punch down and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large). Let rest 15 minutes before shaping.
Parmesan Cream
- 3
Make Parmesan cream
In a small saucepan over low heat, combine heavy cream, cream cheese, minced garlic and grated Parmesan. Warm gently, whisking until cream cheese fully melts and mixture is smooth. Season with salt and black pepper. Remove from heat and let cool slightly so it will spread easily on the dough. If mixture is too loose, simmer very gently 2–3 minutes to thicken, stirring constantly. Keep warm or room temperature until assembly.
Mushroom Topping
- 4
Sauté mushrooms
Heat a large skillet over medium-high heat. Add butter and olive oil. When foaming, add sliced mushrooms in a single layer (work in batches if necessary). Let mushrooms sear undisturbed 2–3 minutes, then toss. Add minced shallot and fresh thyme leaves; cook 1–2 minutes until shallot softens. Deglaze with sherry or white wine, scraping up browned bits. Continue cooking until liquid evaporates and mushrooms are nicely caramelized, about 3–4 more minutes. Season with salt and pepper. Remove from heat and set aside.
- 5
Crisp thyme
In a small skillet, heat 1 tablespoon olive oil over medium-high. Add fresh thyme sprigs or leaves and fry briefly until thyme becomes crisp and fragrant, about 30–45 seconds. Remove and drain on paper towel; reserve oil for drizzling.
Assembly & Bake
- 6
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to its highest setting (500–550°F / 260–290°C) for at least 30 minutes. If using a home oven that tops out at 500°F, preheat thoroughly.
- 7
Shape and top
On a lightly floured surface, stretch or roll one dough portion to a 10–12-inch round, keeping a slightly thicker rim. Transfer to a well-floured pizza peel or parchment. Spread a thin, even layer (about 1/4 cup) of the Parmesan cream over the dough, leaving a 1/2-inch border. Arrange thin slices of Taleggio over the cream, leaving some gaps. Distribute the sautéed mixed mushrooms evenly over the cheese.
- 8
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes (depending on oven temperature) until crust is golden and cheese is bubbling and slightly browned at the edges. Rotate halfway through if necessary for even browning.
- 9
Finish
Remove pizza from oven. Immediately scatter fried crisp thyme and a small handful (about 2 tablespoons) of freshly grated Parmesan over the hot pizza. Drizzle reserved thyme-infused oil lightly around the crust and finish with flaky sea salt to taste. Let rest 2–3 minutes, then slice and serve.