Portabella Mushroom Pizza

• 2 lbs pizza dough
• as needed cornmeal
• 2 teaspoons olive oil
• 12 teaspoon minced garlic
• 2 pinches kosher salt
• as needed black pepper
• 1 cup mushroom puree
• 6 ounces italian Fontina cheese
• 2 portabella mushroom caps
• 2 tablespoons parmesan cheese
• as needed truffle oil

1. Roll out 1 pizza dough as thinly as possible, leaving 1-in.
2. lip all around and place on a pizza peel sprinkled with cornmeal.
3. Cover with 1 teaspoons olive oil, 1/4 teaspoons garlic and a pinch of salt and pepper.
4. Evenly distribute 1/2 cup mushroom puree, 3 oz.
5. fontina cheese, 1 portobello mushroom cap and 1+1/2 teaspoons Parmesan cheese.
6. Transfer pizza onto pizza stone heated in preheated 500F 1 hour.
7. Bake in preheated 500F oven until browned, about 6 to 7 minutes.
8. Sprinkle with 1+1/2 teaspoons Parmesan cheese, black pepper to taste and drizzle with small amount of truffle oil.
9. Slice and serve.
10. Repeat with remaining dough.

dough, cornmeal, olive oil, garlic, kosher salt, black pepper, mushroom puree, cheese, portabella mushroom caps, parmesan cheese, truffle oil

Taken from www.food.com/recipe/portabella-mushroom-pizza-307537 (may not work)