Listen, I know what you’re thinking, “wow, one of the kitchens is really slacking this week…..” But you know how it is! Life gets in the way sometimes. The funny thing is, I made my mushroom meal last Friday but alas, life got busy and I now finally have a minute to sit down and share it with you all.
Enough excuses though, here’s the deal – this pizza is amazing. If you’re anything like me, you absolutely love mushrooms and are finding ways to sneak them into everything you make. So why not a deep dish pizza!?
Here’s what you’ll need:
12 ounces store-bought pizza dough, at room temperature (I used whole wheat dough)
1/2 pound taleggio cheese
½ tsp. rosemary, finely chopped
½ tsp. thyme, finely chopped
1 shallot, sliced thinly
1 ½ lb. assorted mushrooms (I used a mix of cremini, white and wild)
salt & pepper, olive oil, butter, parmasean cheese, a touch of truffle oil
9-inch round oven proof skillet
First, preheat the oven to 400° F. Sauté the mushrooms and shallots in butter and olive oil until they brown. Season with the rosemary, thyme, salt & pepper.
Coat a 9-inch oven-proof skillet with 1 ½ tablespoons of olive oil. Press the dough into the pan, covering the bottom and sides. Top with the mushrooms and then the taleggio and just a sprinkle of truffle oil. I then rolled the edges in to get a nice crust on it. I brushed the dough with some olive oil and a touch of salt and parmesan cheese.
Bake until the crust is golden brown, 30 to 35 minutes. The hearty mushrooms, creamy taleggio, salty parm and just a hint of truffle makes this pizza absolutely intoxicating. I paired it with arugula greens tossed with a little salt and olive oil for a peppery zip. Yum.