Pizza with roasted mushrooms, bresaola and Taleggio cheese

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

#roadto200kg

This spooky pizza has the potential to rock your winter menu.

First, instead of a traditional white or red base, we’ve used the oil in which some delicious roasted porcini mushrooms are preserved. The sweet texture of mushrooms  is complemented perfectly by the funky flavor of Taleggio cheese.

Slices of bresaola from Valtellina bring some much-needed saltiness. 

Our usual pizza dough will provide a surprising and satisfying crunch that should leave your guests hoping that this specialty pizza becomes a four-seasons item.

Here are ingredients for a 4-serving recipe (4 pizzas):

1 kg pizza dough divided into 4 balls (you may find here my pizza dough recipe and here my recipe for sourdough pizza)
100 g Taleggio cheese
200 g roasted porcini mushrooms, preserved in oil
200 g bresaola cured beef cut into thin slices
EVO oil
salt and pepper

1. When you are ready to bake the pizzas, take the dough out of the fridge, leaving at least 1 hour and half for it to warm up and get pliable
2. Preheat oven to 270°C (or, better, as far as oven temperatures go)
3. Cut the Taleggio cheese into cubes
4. Drain mushrooms from the oil they are preserved in
5. Generously dust the counter with semolina flour. Make the pizzas one at a time. Dip your hands in flour and lift a ball of dough. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. When the dough is stretched out to your satisfaction (about 25 cm in diameter), lay it on the baking tray covered by baking paper
6. Place some EVO oil, and some mushrooms over each pizza
7. Bake the pizza for about 10 minutes. If the top gets done before the bottom, you will need to move the baking tray to a lower self before the next round
8. Remove the pizza from the oven and transfer it to a wooden cutting board. Add bresaola slices and taleggio cheese on top, and let it melt. Serve and enjoy!

Nutrition Facts are detailed in the table below. Data is provided per serving.