Mushroom with Balsamic Onion and Taleggio

Name: Mushroom with Balsamic Onion and Taleggio
Yield: Makes one 10 × 12-inch rectangle pizza Serves1-2
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; 1 tablespoon fresh thyme leaves; 1 tablespoon truffle paste, optional; Finely grated zest of ½ lemon; 2 teaspoons fresh thyme leaves, chopped; 2 tablespoons extra-virgin olive oil; ½ cup shredded mozzarella; 1 tablespoon balsamic onion; 6 oz pizza dough; Semolina or all-purpose flour, for rolling; 2 large field mushrooms, such as Portobellos (3½ oz total); 1 tablespoon olive oil; 1 tablespoon fresh flat-leaf (Italian) parsley, torn; 2 oz buffalo mozzarella, torn; 1½ oz taleggio, broken into chunks

Preparation info

Makes one 10 × 12 inch rectangle pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

Each year in fall, I go mushroom picking. What a joy it is to pick them, but even more so is the joy to cook with them and finally eat them. You can use any type of mushroom for this pizza—I’ve used field mushrooms. Top with just enough taleggio so you don’t overpower the mushroom flavor.

Ingredients

2 large field mushrooms, such as Portobellos (3½ oz total)
1 tablespoon olive oil

Europe
Italy
Naples
Main course
Pizza
Mediterranean
Vegetarian

Method

Place a pizza stone in the oven.

To make the mushroom duxelle, preheat the oven to 350°F (180°C). Place the mushrooms in a small baking tray, drizzle with half the olive oil, and roast for