1 pkg Pillsbury pizza dough<\/p>\n
2 tsp olive oil<\/p>\n
2 c thinly sliced shiitake mushroom caps<\/p>\n
2 c sliced cremini mushrooms<\/p>\n
1 \u00bd c sliced portobello mushrooms<\/p>\n
2\/3 c (about 2 \u00bd oz) grated fontina cheese, divided<\/p>\n
2 tsp chopped fresh thyme<\/p>\n
\u00bd tsp truffle oil<\/p>\n
\u00bc c grated fresh Parmesan cheese<\/p>\n
\u00bc tsp salt<\/p>\n
\u00a0<\/p>\n
1.\u00a0 Preheat oven to 475.<\/p>\n
\u00a0<\/p>\n
2.\u00a0 Heat 2 tsp olive oil in a large nonstick skillet over medium heat.\u00a0 Add \u00bc tsp salt and mushrooms and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.<\/p>\n
\u00a0<\/p>\n
3.\u00a0 Sprinkle \u00bc c fontina evenly over dough and arrange the mushroom mixture evenly over fontina.\u00a0 Sprinkle with thyme; drizzle evenly with truffle oil.\u00a0 Sprinkle remaining fontina and Parmesan cheese evenly over top.\u00a0 Bake at 475 for 15 minutes or until crust is lightly browned.\u00a0 Remove to cutting board and sprinkle with salt.\u00a0 Cut into 8 slices.\u00a0 Serve immediately.\u00a0 Yield: 4 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pkg Pillsbury pizza dough 2 tsp olive oil 2 c thinly sliced shiitake mushroom caps 2 c sliced cremini mushrooms 1 \u00bd c sliced portobello mushrooms 2\/3 c (about 2 \u00bd oz) grated fontina cheese, divided 2 tsp chopped fresh thyme \u00bd tsp truffle oil \u00bc c grated fresh Parmesan cheese \u00bc tsp salt … <\/p>\n