(adapted from The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts)
2 pizza dough rounds (see homemade recipe below or use store-bought)
cornmeal
olive oil
1-2 cloves garlic, minced
Kosher or sea salt and freshly-ground black pepper
6-8 oz. Fontina cheese, thinly-sliced or grated
1 c. mushroom puree
1 c. wild mushroooms (portobello, porcini, shitake), trimmed and thinly-sliced
2 Tbls. freshly-grated Parmigiano-Reggiano
truffle oil (optional), for garnish
About one hour before cooking, set a baking stone in the oven and preheat it to 500 degrees. Or use a baking sheet very lightly sprinkled with cornmeal
Roll out one pizza dough very thinly. If you have one, lay the round on a pizza peel (lightly sprinkled with cornmeal). Drizzle with 2 tsp. good olive oil, half the minced garlic, and a pinch each of salt and pepper. Make sure to leave the 1-inch outer lip ungarnished.
Evenly distribute one-half of Fontina over the round. Top with one-half mushroom puree, one-half sliced mushrooms, and sprinkle with one-half grated Parmesan.
Slide the round onto baking stone and bake until browned, about 6-8 minutes. Slice to serve immediately, garnished with a drizzle of truffle oil and a pinch of freshly-ground black pepper.
Repeat with remaining dough and ingredients.
