Wild Mushroom Pizza With Truffle Oil

• 1 teaspoon sugar
• 1 package quick-rise yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 1 1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt, divided
• Cooking spray
• 2 teaspoons cornmeal
• 2 teaspoons olive oil
• 2 cups thinly sliced shiitake mushroom caps (about 4 ounces)
• 2 cups sliced cremini mushrooms (about 4 ounces)
• 1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
• 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon truffle oil
• 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
• 1/4 teaspoon sea salt or flake salt

1. Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
3. Preheat oven to 475u0b0.
4. While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
5. Sprinkle 1/4 cup 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 475u0b0 for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.
6. This recipe originally ran in Cooking Light May, 2004 and was updated for the November, 2012 25th anniversary issue.
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8. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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sugar, yeast, warm water, flour, salt, cooking spray, cornmeal, olive oil, shiitake mushroom, cremini mushrooms, portobello mushrooms, fontina cheese, thyme, truffle oil, parmesan cheese, salt

Taken from www.myrecipes.com/recipe/wild-mushroom-pizza-with-truffle-oil (may not work)