I professed my love of mushrooms earlier this year with the help of The Bruce Dickinson and his cowbell (www.moveablefeast.me/blog/mushroom-risotto), and wasn't lying. If I could only have one kind of pizza the rest of my life, this is it. Havarti and fontina cheese, sautéed shiitake and baby bella mushrooms, fresh rosemary and thyme, and a little drizzle of white truffle oil make this pizza wonderfully rich and completely addicting.
Truffle oil is a bit too rich for the BF [Ed. note: I'm already fungus drunk!], so I just drizzled it on half of the pizza. Honestly, this doesn't need it as it's very rich on it's own, but it definitely gives the pizza a wow factor.
I added thinly sliced red onion and minced serrano peppers. Entirely optional, but I thought it balanced the spices and richness of the cheese and truffle oil.
PS: One year ago, a wonderful once-in-a-lifetime [Ed. note: well hopefully not] family reunion permeated the roasted beet salad with orange and avocado recipe (www.moveablefeast.me/blog/roasted-beet-salad-with-orange-and-avocado).
Adapted from: A Beautiful Plate
Number of Servings: Makes one 10-11 inch pizza
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.