Truffle Pizza

Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.

Prepare the cream base: Blend mascarpone, heavy cream, and roasted garlic until smooth. Season with salt and white pepper. Set aside at room temperature.

Saute the mushrooms: Heat olive oil in a skillet over medium-high heat. Add mushrooms in a single layer (work in batches to avoid crowding). Cook without stirring for 2-3 minutes to develop golden color, then stir and cook until tender. Add shallots and thyme in the last minute. Season with salt.

Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.

Shape the dough: Punch down risen dough and stretch into a 14-inch round. Transfer to floured pizza peel.

Assemble: Spread cream base over dough. Add fontina cheese, then top with sauteed mushrooms. Sprinkle with Parmigiano-Reggiano.

Bake: Slide pizza onto hot stone and bake 10-12 minutes until crust is golden and cheese is bubbling.

Finish with truffle: Remove from oven. Immediately shave fresh truffle over the hot pizza (the heat releases the aroma). Drizzle generously with truffle oil. Finish with flaky sea salt and fresh arugula if using.