The Funguy Pizza

To prepare the Truffle Cream: Combine the truffle purée, roasted garlic, salt, dried lemon zest and white miso paste in a mixing bowl. Mix thoroughly. Transfer mixture to a food process or blender; add mascarpone, ricotta cheese and crème fraîche. Blend until mixture is smooth and creamy. Transfer purée to a mixing bowl and fold in chopped parsley. Transfer mixture to a piping bag and chill until ready to serve.

To prepare the Spicy Italian Vegan Sausage Crumbles: Place walnuts in a bowl of cool water and let soak for 20 minutes. Drain and rinse thoroughly. Place smoked paprika, salt, red pepper flakes, Italian seasoning, dried parsley, granulated onion and garlic, fennel and celery seeds in food processor; pulse to form blended spice mixture. Add drained walnuts, olive oil, soy sauce or tamari and liquid smoke. Pulse until it becomes coarse and crumbly. Be careful not to over-process, you want some texture. Taste and adjust seasoning if needed. Set aside until ready to use.

To prepare Cheese Frico: Preheat oven to 250°F. Mix Mozzarella and Asiago cheeses together. Spread in a thin round layer on parchment-lined baking sheet. Bake for 15 to 20 minutes until cheese is melted, bubbly and lightly browned. Remove from oven and reserve until ready to use.

To prepare Roasted Mushrooms: Increase oven to 350°F. Shred the lion’s mane mushrooms. Slice the chanterelle and porcini mushrooms. Mix and toss mushrooms in bowl with olive oil, salt and pepper. Spread on lightly greased sheet pan and roast in preheated oven for 20 minutes. Remove from oven and set aside until ready to use.

To prepare Roasted Grapes: Toss grapes with olive oil, salt, pepper and thyme. Roast at 350°F for 20 minutes. Remove from oven and set aside until ready to use.

To prepare Preserved Meyer Lemon Gastrique: Combine sugar and water in small saucepan over medium heat. Stir until sugar is dissolved. Stir in preserved Meyer lemon brine. Bring to a boil and simmer until sauce thickens and coats the back of a spoon. Balance acid with white vinegar, if needed. Pour gastrique into a squeeze bottle and set aside until ready to use.

To prepare Pizza and Toppings: Preheat wood fired or high temperature electric oven to 750°F. Open pizza dough to 10 inches. Drizzle with garlic olive oil. Sprinkle 1/3 cup “sausage” crumbles over base. Evenly distribute 3-1/2 ounces roasted mushrooms, one ounce roasted grapes, shredded Gouda and Fontina cheeses over “sausage”. Bake for 2 to 2-1/2 minutes. Remove from oven, drizzle with 1-1/2 ounces Truffle Herb Cream Sauce and a drizzle of the Preserved Meyer Lemon Gastrique. Top with Cheese Frico before serving.

Per order/serving size: Makes 1 pizza

Recipe developed by Thomas Garnick, Sapore Concepts, Tuscon, Ariz.