Wild Mushroom Pizza with Truffle Oil

1 pkg Pillsbury pizza dough

2 tsp olive oil

2 c thinly sliced shiitake mushroom caps

2 c sliced cremini mushrooms

1 ½ c sliced portobello mushrooms

2/3 c (about 2 ½ oz) grated fontina cheese, divided

2 tsp chopped fresh thyme

½ tsp truffle oil

¼ c grated fresh Parmesan cheese

¼ tsp salt

 

1.  Preheat oven to 475.

 

2.  Heat 2 tsp olive oil in a large nonstick skillet over medium heat.  Add ¼ tsp salt and mushrooms and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.

 

3.  Sprinkle ¼ c fontina evenly over dough and arrange the mushroom mixture evenly over fontina.  Sprinkle with thyme; drizzle evenly with truffle oil.  Sprinkle remaining fontina and Parmesan cheese evenly over top.  Bake at 475 for 15 minutes or until crust is lightly browned.  Remove to cutting board and sprinkle with salt.  Cut into 8 slices.  Serve immediately.  Yield: 4 servings.

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