Truffled Taleggio and Mushroom Pizza

Ingredients for Truffled Taleggio and Mushroom Pizza

• 450g pizza dough, thawed if frozen

• 230g sliced mushrooms

• 350g cold Taleggio or Italian Fontina, rind discarded and cheese sliced

• 1 teaspoon white truffle oil (optional)

Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 260°C.

Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.

Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes.

Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.

Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil (if using) and season with pepper. Serve immediately.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.