Mushroom Taleggio Pizza
By Morgan BollingPublished on December 21, 2022
Time
1 hour
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided12 ounces mixed mushrooms, sliced ¼ inch thick3 garlic cloves, minced1½ teaspoons minced fresh rosemary ½ teaspoon pepper ¼ teaspoon table salt 1 pound pizza dough, room temperature6 ounces (¾ cup) small-curd cottage cheese 4 ounces fontina cheese, shredded (1 cup)4 ounces Taleggio cheese, rind removed, broken into rough ½-inch pieces1 ounce Parmesan cheese, grated (½ cup)
Before You Begin
Garnish with minced fresh chives and red pepper flakes, if desired.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just shimmering. Add mushrooms, garlic, rosemary, pepper, and salt and cook until mushrooms are browned, about 10 minutes.
- Press and roll dough into 15 by 11-inch rectangle on lightly floured counter. Transfer dough to prepared sheet. Spread cottage cheese evenly over top. Sprinkle with fontina and mushrooms. Sprinkle with Taleggio, followed by Parmesan.
- Bake until cheese is spotty brown and crust is golden, 13 to 15 minutes, rotating sheet halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes. Slice and serve.
Time
1 hourYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
12 ounces mixed mushrooms, sliced ¼ inch thick
3 garlic cloves, minced
1½ teaspoons minced fresh rosemary
½ teaspoon pepper
¼ teaspoon table salt
1 pound pizza dough, room temperature
6 ounces (¾ cup) small-curd cottage cheese
4 ounces fontina cheese, shredded (1 cup)
4 ounces Taleggio cheese, rind removed, broken into rough ½-inch pieces
1 ounce Parmesan cheese, grated (½ cup)
Ingredients
¼ cup extra-virgin olive oil, divided
12 ounces mixed mushrooms, sliced ¼ inch thick
3 garlic cloves, minced
1½ teaspoons minced fresh rosemary
½ teaspoon pepper
¼ teaspoon table salt
1 pound pizza dough, room temperature
6 ounces (¾ cup) small-curd cottage cheese
4 ounces fontina cheese, shredded (1 cup)
4 ounces Taleggio cheese, rind removed, broken into rough ½-inch pieces
1 ounce Parmesan cheese, grated (½ cup)
Ingredients
¼ cup extra-virgin olive oil, divided
12 ounces mixed mushrooms, sliced ¼ inch thick
3 garlic cloves, minced
1½ teaspoons minced fresh rosemary
½ teaspoon pepper
¼ teaspoon table salt
1 pound pizza dough, room temperature
6 ounces (¾ cup) small-curd cottage cheese
4 ounces fontina cheese, shredded (1 cup)
4 ounces Taleggio cheese, rind removed, broken into rough ½-inch pieces
1 ounce Parmesan cheese, grated (½ cup)
Why This Recipe Works
Taleggio cheese added a supercreamy element to balance meaty mushrooms.
Before You Begin
Garnish with minced fresh chives and red pepper flakes, if desired.
Instructions
- Adjust oven rack to lowest position and heat oven to 500 degrees. Brush rimmed baking sheet with 2 tablespoons oil. Heat remaining 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just shimmering. Add mushrooms, garlic, rosemary, pepper, and salt and cook until mushrooms are browned, about 10 minutes.
- Press and roll dough into 15 by 11-inch rectangle on lightly floured counter. Transfer dough to prepared sheet. Spread cottage cheese evenly over top. Sprinkle with fontina and mushrooms. Sprinkle with Taleggio, followed by Parmesan.
- Bake until cheese is spotty brown and crust is golden, 13 to 15 minutes, rotating sheet halfway through baking. Transfer pizza to wire rack and let cool for 5 minutes. Slice and serve.
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