Wild Mushroom Pizza with Truffle Oil

Ingredients

• 2 teaspoons cornmeal 
• 4 ounces crimini mushrooms sliced
• 1.5 cups flour all-purpose divided
• 0.7 cup fontina shredded divided
• 2 teaspoons thyme sprigs fresh chopped
• 2 teaspoons olive oil 
• 0.3 cup parmesan fresh grated
• 4 ounces portabello mushrooms ()
• 0.3 teaspoon sea salt 
• 0.5 teaspoon salt divided
• 4 ounces mushroom caps thinly sliced
• 1 teaspoon sugar 
• 0.5 teaspoon truffle oil 
• 0.5 cup water (100° to 110°)
• 2.3 teaspoons yeast 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• measuring cup
• cutting board

Directions

1. Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal.
4. Roll dough into a 12-inch circle on a floured surface.
5. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
6. Preheat oven to 47
7. While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.
8. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
9. Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina.
10. Sprinkle with thyme; drizzle evenly with truffle oil.
11. Sprinkle remaining fontina and Parmesan cheese evenly over top.
12. Bake at 475 for 15 minutes or until crust is lightly browned.
13. Remove to cutting board, and sprinkle with sea salt.
14. Cut into 8 slices.
15. Serve immediately.