Ciao'd while toasting the return of football season. Go Giants. And Broncos. 



I cannot take credit for this recipe in its entirety. My friends at epicurious.com offer a recipe for Truffled Tallegio and Mushroom Pizza on their site. It was created by Paul Grimes for Gourmet magazine (RIP. Sad face) in 2008. I have adapted the recipe a bit but not enough to take credit for as my own. Here are the few changes I made simply based on my preference:

Instead of 3/4 pound of the one cheese (Tallegio or Fontina) in Gourmet's recipe, I call for 1/4 pound of each of three cheeses: Tallegio, Fontina, and fresh Mozzarella. Gourmet's recipe calls for "sliced mushrooms" without indicating variety. The the mushrooms Gourmet photo look to me like the common variety rather than an assortment that includes wild mushrooms. I used a combination of wild mushrooms and cremini mushrooms on my pizza. Finally, Gourmet offers the option of drizzling the finished pizza with truffle oil. While this is a beyond delish finish, I suggested fresh thyme which is more in line with the 4 PM Fix concept of using pantry ingredients. 

Regardless of the pizza you choose to prepare, you can be assured that the recipes are super simple, quick, and #dolcevitadelish. Plus, pizza is always a good vehicle for promoting family time. My 17-year-old son helped me prepare mine. Go figure. 

Epicurious, Gourmet and Paul Grimes get first billing. Here's the link again to the original recipe.

And here's mine (it's in the photo above):

Serves 4

1 pound pizza dough
Olive oil, for brushing dough
½ pound sliced mushrooms, assorted varieties
¼ pound chilled Taleggio cheese, rind discarded and cheese sliced
¼ pound chilled Fontina cheese, rind discarded and cheese sliced
¼ pound fresh mozzarella, sliced and each piece patted dry
1 tablespoon chopped fresh thyme

Put a large heavy baking sheet on the lower rack of the oven, and then preheat it to 500ºF.

Stretch out the dough on a lightly floured surface (do not roll it) into a shape (rectangle or oval or completely organic) approximately 16 by 13 inches. Don’t stress it. Transfer to a parchment-lined tray or baking sheet. Poke the dough all over with a fork. Brush with a bit of olive oil.

Slide the dough along with the parchment onto the hot baking sheet. Bake until the top is puffed and both the top and bottom of the pizza is beginning to turn golden, about 10 minutes.

Remove the pizza from the oven and prick any large bubbles. Top the crust with the mushrooms and season with salt and pepper. Arrange the cheese on top.

Bake the pizza until the edge of the cheese has browned and the cheese is bubbling, 8 to 10 minutes.  Scatter the thyme on the pizza. Serve immediately.  Recipe adapted from Gourmet|epicurious.