Funghi Misti, Fontina, Taleggio, and Thyme

Name: Funghi Misti, Fontina, Taleggio, and Thyme
Yield: makes 1 pizza (serves 1)
Ingredients: 1/4 pound jumbo white mushrooms, cleaned, stems trimmed, and sliced 1/4 inch thick; 1/4 pound shiitake mushrooms, cleaned, stems removed, and sliced 1/4 inch thick; 1 3- to 4-ounce portobello mushroom, cleaned, stem removed, black feathery gills scraped out with a spoon and discarded, and sliced 1/4 inch thick; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 round of Nancy’s Pizza Dough (page 126); 1 tablespoon extra-virgin olive oil; Kosher salt; 1 ounce fontina, cut into 1/2-inch cubes; 1 ounce taleggio, cut or torn into 1/2-inch pieces; 1 ounce low-moisture mozzarella, cut into 1/2-inch cubes; 1 teaspoon fresh thyme leaves; Wedge of Parmigiano-Reggiano, for grating

January 26, 2012

If we were one of those pizzerias that give wacky names to each pie, this mixed mushroom pizza would be called “The Vegas Guys,” or “Peter’s Pizza.” Our editor, Peter Gethers, has a group of guys he goes to Las Vegas with every year for some sort of guy reunion weekend. They meet in Los Angeles and the tradition is that they choose a different restaurant to eat dinner in the night before they leave for Vegas. I’m flattered that for the last few years, they’ve quit chowing around and held their dinner consistently in the private dining room in the Pizzeria, called the Jack Warner Room. They were particularly excited about this pizza. It’s a pretty straightforward mushroom pie, but the fact that we roast the mushrooms before adding them to the pizza, and the combination of taleggio and fontina cheeses that top it, make it especially flavorful.

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