Ingredients
Method
- Preheat your oven to its highest setting, usually between 475°F and 500°F (245°C-260°C). If you have a pizza stone, place it in the oven while it heats up.
- Heat the olive oil in a large skillet over medium-high heat. Add all the sliced mushrooms and sauté for about 8 to 10 minutes until golden and crispy.
- Stir in the minced garlic and fresh thyme during the last minute of cooking. Season with salt and pepper, then set aside to cool slightly.
- On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer to parchment paper or a pizza peel dusted with cornmeal.
- Brush the outer edge of the dough with olive oil. Spread a thin layer of sautéed mushrooms across the dough, leaving a small border for the crust.
- Distribute the torn fresh mozzarella evenly over the mushrooms and sprinkle the grated Parmigiano-Reggiano on top.
- Carefully slide the pizza into the oven and bake for 10 to 12 minutes until the crust is golden brown and the cheese is bubbling.
- Remove the pizza from the oven and let it rest for two minutes. Drizzle the truffle oil over the hot pizza just before serving.
- Slice and enjoy while hot.
Notes
Use a mix of mushrooms for different textures. Substitute with button mushrooms if needed. Add balsamic glaze for a different flavor. For a vegan option, use cashew-based cheese and nutritional yeast instead of parmesan.