TRUFFLED TALEGGIO AND MUSHROOM PIZZA
A few years ago our family went on a trip to Greece and Italy. In Rome we ate mostly in small restaurants and were blown away by the pizza. A light crisp crust, not tons and tons of tomato sauce – just delicious. When we got home, my husband was determined to recreate Roman pizza. He got a pizza stone, bought dough from a local pizza place (Joe Peep’s – http://www.joepeeps.com/) and started to experiment. A little tomato sauce, some salmon and gorgonzola cheese – amazing. He tried the following recipe thinking the children wouldn’t like it and we would get to eat it all, but that didn’t work out. They love it too.
1 pound pizza dough, thawed if frozen
1/2 pound sliced mushrooms
3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced
1 teaspoon white truffle oil
Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork.
Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. (Or use a pizza stone.)
Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top.
Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Drizzle with truffle oil and season with pepper. Serve immediately.
FALLING IN AMOUR
A fake romance comic. I did this when I was in college – I thought it would be funny to do a parody of a romance comic book. Enjoy.