Name: Pizza with Mushrooms & Truffle-Studded Goat Cheese
Yield: Makes one 10- to 12-in [25- to 30.5-cm] pizza
Cuisine: American
Ingredients: 4 oz [115 g] mushrooms, such as cremini or chanterelle, sliced ¼ in [6 mm] thick if large; small ones halved or left whole; One 6½-oz [185-g] ball Gjelina Pizza Dough, proofed and stretched until 10 to 12 in [25 to 30.5 cm] in diameter; 2 oz [55 g] truffled goat cheese, such as Truffle Tremor; ¼ tsp Maldon sea salt; 2 Tbsp best-quality olive oil; ¼ tsp fresh thyme leaves; 1½ oz [40 g] fontina cheese; Semolina flour for dusting

Preparation info

Makes
one
10- to 12 in [ 25- to 30.5 cm ] pizza

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

The key to this pizza is to use whatever mushrooms look good and fresh at the market. We always have a pie made with just cremini mushrooms that has a bit more of a working-class personality but tastes amazing. This pizza, in contrast, is more upscale. Look for a truffle-studded ash-y goat cheese such as Truffle Tremor by Cypress Grove.

Ingredients

Semolina flour for dusting
One 6½-oz [185-g] ball

Method

Place a pizza stone on the middle rack of your oven and preheat the oven to the highest possible setting, at least 500°F [260°C], for 1 hour. Lightly dust a pizza peel or a rimless baking sheet with semolina flour.

Using your forearms or the backs of your hands, transfer the st