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1/2 pound pizza dough
2 tablespoons olive oil
8 ounces mixed mushrooms halved if large
kosher salt and pepper
1 tablespoon butter
2 cloves garlic minced or grated
3 tablespoons balsamic vinegar
1/2 inch of a delicata squash seeded and thinly sliced (about 1/8 thick)
4 ounces truffled or regular goat cheese
1/2 cup grated fontina cheese
1 tablespoon fresh chopped thyme
flaky sea salt and black pepper
truffle oil for serving (optional)
Preheat the oven to 550 degrees F.
Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook until softened, 5 minutes. Reduce the heat to medium. Add the butter and garlic, cook 30 second until fragrant. Add the balsamic and continue cooking 1 minute more or until the balsamic glazes the mushrooms.
On a lightly floured surface, push/roll the dough out until it is very thin.
Layer the squash rounds in and even layer. Add the mushrooms. Sprinkle over the cheese. Finish with a sprinkle of fresh thyme and salt. Transfer to the oven and bake 4-6 minutes or until the crust is golden, the cheese has melted. Remove the pizza from the oven. Slice and serve!