Funghi Misti, Fontina, Taleggio, and Thyme

• 1/4 pound jumbo white mushrooms, cleaned, stems trimmed, and sliced 1/4 inch thick
• 1/4 pound shiitake mushrooms, cleaned, stems removed, and sliced 1/4 inch thick
• 1 3- to 4-ounce portobello mushroom, cleaned, stem removed, black feathery gills scraped out with a spoon and discarded, and sliced 1/4 inch thick
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1 ounce fontina, cut into 1/2-inch cubes
• 1 ounce taleggio, cut or torn into 1/2-inch pieces
• 1 ounce low-moisture mozzarella, cut into 1/2-inch cubes
• 1 teaspoon fresh thyme leaves
• Wedge of Parmigiano-Reggiano, for grating

1. To prepare the mushrooms, adjust the oven rack to the middle position and preheat the oven to 400F.
2. Combine the mushroom slices on a baking sheet, drizzle with the olive oil, season with salt and pepper, and toss to coat the mushrooms with the seasonings.
3. Spread the mushrooms in a single layer on the baking sheet and roast them in the oven until they are golden brown and slightly wilted, 8 to 10 minutes.
4. Use the mushrooms or set aside to cool to room temperature, transfer to an airtight container, and refrigerate for up to two days.
5. To make the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
6. Brush the rim of the dough with the olive oil and season the entire surface with salt.
7. Scatter the mushrooms over the pizza, leaving a 1-inch rim without any topping.
8. Scatter the fontina, taleggio, and mozzarella cheeses over the mushrooms, and then sprinkle with the thyme leaves.
9. Slide the pizza in the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
10. Remove the pizza from the oven and cut it into quarters.
11. Use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over the surface of the pizza, and serve.
12. Fumin (Valle dAosta)

white mushrooms, shiitake mushrooms, mushroom, extravirgin olive oil, kosher salt, nancys, extravirgin olive oil, kosher salt, mozzarella, thyme

Taken from www.epicurious.com/recipes/food/views/funghi-misti-fontina-taleggio-and-thyme-393694 (may not work)