Topping recipe

Funghi e Taleggio

Garlic oil, Fresh whole-milk mozzarella, Taleggio, Mixed mushrooms, sliced and sautéed, Extra-virgin olive oil. Scaled for 1 pie.

1 pieNeapolitan12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1 Tbsp15 g

Cheese

Fresh whole-milk mozzarella

about 2½ oz, torn70 g

Cheese

Taleggio

about 2 oz, rind off, in small cubes50 g

Toppings

Mixed mushrooms, sliced and sautéedCooked hard until browned and dry

about 1 cup raw80 g

Fresh thyme leaves

a pinch1 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Coarse black pepper

a few grinds0.5 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the base thinly with garlic oil and scatter the torn mozzarella.
BeforeSpread the cooked mushrooms over the cheese, dot the taleggio between them, and scatter the thyme.
AfterDrizzle with oil and grind pepper over once it's out.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella70 g

Taleggio50 g

Mixed mushrooms, sliced and sautéed80 g

Fresh thyme leaves1 g

Extra-virgin olive oil5 g

Coarse black pepper0.5 g

Pair with

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