- 1 package active dry yeast (2 1/4-teaspoons)
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 tablespoon olive oil
- 6 ounces exotic mushrooms, such as chanterelle, shiitake or wood ear, rinsed well, dried and thinly sliced
- 1 1/4 cups thin strips prosciutto (about 4 ounces)
- 2 tablespoons white truffle oil
- 6 ounces soft mild goat cheese such as Montrachet, crumbled (about 3/4 cup)
- 6 ounces Fontina cheese, grated (about 3/4 cup)
- 3 ounces thinly sliced Teleme cheese
Heat 1 cup of water to 110?F.
In a large mixing bowl, whisk together the water, yeast, 1 tablespoon olive oil, and salt until the yeast is dissolved. Add 1 1/2 cups flour to the yeast mixture, mixing by hand until all the flour is incorporated and no lumps remain. Continue adding flour 1/4 cup at a time working the dough by hand after each addition until all the flour is incorporated, yet the dough remains slightly sticky.
Lightly oil a large mixing bowl with the remaining olive oil. Place the dough in the oiled bowl and turn to coat evenly. Cover the bowl with plastic wrap and set in a warm, non-drafty place. Allow the dough to rise until nearly double in size, about 1 hour. Remove the dough from the bowl and briefly work by hand, separating into two equal sized disks. Place the dough on a lightly greased sheet pan, cover with plastic wrap, and set in a warm, non-drafty place to rest for 15 minutes, or until ready to use.
Preheat the oven to 500?F.
Heat the olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring, just until their juice has evaporated, stirring from time to time, about 4 minutes. Remove from the heat and cool. With your hands, gently stretch one dough disk to a 6-inch round. Place the dough round on a lightly greased baking sheet, and pat out to a 10- to 12-inch round, about 1/8-inch thick. Repeat with the remaining dough disk.
Top each piece of dough with half of the mushrooms, half of the proscuitto, and 1 tablespoon of truffle oil. Sprinkle the cheeses over the mushrooms, and bake until the dough is brown and the cheese is bubbly, about 15 minutes, switching the pans between the racks after 7 minutes.
Yield: 2 10-inch pizzas