In this pizza, the combination of garlicky sautéed mushrooms, creamy Taleggio cheese, and buttery, earthy Fontina cheese was inspired by a pizza I had in Piedmont. When choosing Fontina cheese, look for Fontina Valle d’Aosta, which is a semi-firm cow’s milk cheese from Northern Italy. It has a flavorful taste without being sharp and a distinct mushroomy aroma. Taleggio is another cow’s milk cheese from Northern Italy that is characterized by its soft creamy texture and pungent aroma. Despite its aroma, the flavor of Taleggio is mild and nutty. It melts beautifully, making it a perfect choice as a pizza topping. If you can’t find Taleggio, you can substitute it with Robiola, if available, or simply increase the amount of Fontina cheese.
Makes one 12-inch pizza
INGREDIENTS:
- ½ recipe Pizza Dough
- 3 ounces Fontina Valle d’Aosta, thinly sliced
- 2 ounces Taleggio cheese, cut into small pieces
- 1 recipe Sautéed Mushrooms with Garlic and Parsley
INSTRUCTIONS:
- Preheat the oven as described above.
- Generously dust a pizza peel or rimless baking sheet with flour on a floured surface.
- Gently pat and stretch the dough out to a 12-inch circle. Don’t worry if the dough is not perfectly round.
- Place the dough on the peel or baking sheet. Shake the peel gently. If the dough is sticking, lift it and dust with more flour.
- Arrange the cheeses over the dough, leaving a 1-inch border all around.
- Top the cheese with the mushrooms.
- If using a pizza stone, slide the pizza onto the stone and broil for 4 to 6 minutes, or until the bottom of the crust is crisp and the top is blistered. Watch carefully to prevent burning.
- If using a baking sheet, place the pan in the oven and bake for 6 to 8 minutes, or until the bottom of the crust is browned and the top is bubbly.
- Remove the pizza from the oven and slide it onto a cutting board.
- Cut the pizza into wedges and serve.
