Taleggio Mushroom Pizza

Ingredients

• 1 ball homemade pizza dough ((see note 1))
• Flour or semolina (cornmeal) (for dusting)
• 4 cups crimini mushrooms (chestnut mushrooms UK) (sliced (200g/7oz))
• 1 clove garlic (finely chopped or crushed)
• 1 sprig fresh thyme
• ½ teaspoon dried oregano
• ⅓ cup tomato passata (tomato puree US (85g))
• 1 ball fresh mozzarella ((125g/4.4oz))
• ¾ cup Taleggio cheese (cut into cubes (100g/3.5oz))
• 1-2 tablespoons olive oil
• Salt

Steps

1. 1

   Heat 1-2 tablespoons of olive oil in a pan. Add the sliced mushrooms and thyme and saute the mushrooms for about 5 minutes until a lot of the moisture has evaporated. Add the crushed garlic and cook for a further 1-2 minutes until the garlic is fragrant. Season with salt then turn off the heat and set aside.

2. 2

   Pre-heat the oven to 535F (280C) or the highest your oven will go.

3. 3

   Dust a clean work surface with a little flour. Cut the dough in half and roll out the dough to fit your pizza tray.

4. 4

   Sprinkle your tray with a little semolina, cornmeal or flour and place the dough on top (this stops it from sticking and gives a crispy base).

5. 5

   Add the oregano, a pinch of salt and about 1-2 teaspoons of olive oil to the passata and stir to combine. Spread the tomato passata on top of the dough then top with the mozzarella followed by the cooked mushrooms and taleggio cheese.

6. 6

   Bake in the oven for 10-15 minutes until the crust is light golden brown and the cheese has melted. Let the pizza sit for a couple of minutes before cutting into slices and serving.