“Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything. If any of you lacks wisdom*, he should ask God, who gives generously to all without finding fault, and it will be given to him.” James 1:2-5
*wisdom: enables one to face trials with pure joy (absurd, but gifted perspective)
The recipe below boasts a popular combination. My favorite place to nosh on this particular pizza is Benjy’s in the Village, surrounded by chatty girlfriends (and during Happy Hour, it is only $6!!). Now that school has begun its slow and steady consumption of my free time, however, I decided this pizza would be most enjoyed in-house. It was looking so tasty through the oven window that I rather hastily pulled it out and it slid right off my pizza stone, face down onto the open oven door. We still ate it, of course. I hope this doesn’t happen to you (or with any regularity at Benjy’s). Enjoy.
Mushroom and Fontina Pizza with White Truffle Oil
½ recipe of pizza dough
1 tablespoon white truffle oil to brush the dough
1 cup fontina cheese, grated
2 cups porcini mushrooms, sliced
1 shallot, thinly sliced
2 tablespoons white wine
pinch of truffle salt
Heat about 1 teaspoon of olive oil over medium heat. Saute the mushrooms and shallot in about 2 tablespoons white wine and a pinch of salt for about 8-10 minutes (until they loose some of their moisture). Follow directions for dough (detailed in earlier blog post) then brush with truffle oil, top with mushrooms/shallots, and finally sprinkle with cheese. Briefly bake on your pizza stone for about 5-8 minutes or until crust looks crispy and cheese is bubbling. Oh so carefully remove from oven and allow to cool slightly. Sprinkle with truffle salt and slice to serve.
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