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)

How to make Truffled Taleggio and Mushroom Pizza

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.