Woodland Truffle Mushroom and Pesto Pizza

There is nothing that compares to this pie. Using the pizza oven for the mushrooms first, it adds a fire kissed approach to creating this masterpiece. Adding the truffles along with the funky nature of the taleggio will make this be the elevated pizza that nothing can compare with.

Ingredients

• 1 ball of pizza dough, rested at room temperature for 1–2 hours
• 2 tbsp of black truffle paste
• 1/2 cup taleggio cheese torn into pieces
• 1/2 cup of fresh mozzarella pulled apart into small pieces
• 1 cup of assorted wild mushrooms such as maitake, oyster, shiitake, or chanterelles
• 3-4 sprigs of fresh thyme
• 1 clove of garlic smashed
• Cracked black pepper
• Shaved parmesan for garnish
• Flake sea salt
• Drizzle of good olive oil
• 2 tbsp of pesto to garnish

Directions

1. Heat your All-Clad pizza oven to 550°F. Allow at least 10 minutes for the stone to reach full temperature.
2. Place a 12 inch All-Clad Cast iron pan in the pizza oven and pre heat for 5 minutes. Remove the pan and add the seasoned mushrooms. Cook until lightly caramelized. Remove the pan, remove half of the mushrooms. Place the pan back in the oven and really crisp up the remaining mushrooms stirring occasionally. Remove, add a pinch of sea salt, and reserve to garnish.
3. Lightly flour your work surface. Stretch the dough into a 10–12" circle, leaving a slightly thicker edge for the crust. Transfer to your floured peel.
4. Heat your All-Clad pizza oven to 750°F. Allow at least 15 minutes for the stone to reach full temperature.
5. Build the pizza: Spread a thin layer of crème fraiche at the base. Spread the taleggio, fontina and mozzarella evenly throughout the pizza. Use a spoon to dollop the black truffle paste through the pie. Spread the less cooked mushrooms throughout the pizza. Lastly drizzle 1 tbsp of olive oil, and a pinch of flake sea salt.
6. Slide the pizza into the oven and turn on the spinning stone. Cook for 90 seconds to 2 minutes.
7. The final result should be a blistered crust, melted bubbling cheese, and a light caramelization on the mushrooms.
8. Right after the pizza is done cooking, add the pesto, a drizzle of olive oil, the crispy reserved mushrooms, and a couple cracks of black pepper. Cut with a pizza cutter and serve immediately.

Pro Tip

Make sure the oven is 600 degrees or below when using the cast iron skillet in the oven. It opens up a lot different uses for the pizza oven giving char to anything you want to test out.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.