Buttermilk Fried Chicken

Nothing else quite matches the depth of this pizza. Roasting the mushrooms in the pizza oven first imparts a subtle, fire-kissed flavour that sets the foundation for something extraordinary. The earthy richness of truffles paired with the bold character of Taleggio cheese takes this pie to the next level—an elevated creation that’s truly in a league of its own.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 90 SEC TO 2 MIN

Ingredients

  • 1 ball of pizza dough, rested at room temperature for 1–2 hours
  • 2 tbsp of black truffle paste
  • 1/2 cup taleggio cheese torn into pieces
  • 1/2 cup of fresh mozzarella pulled apart into small pieces
  • 1 cup of assorted wild mushrooms such as maitake, oyster, shiitake, or chanterelles
  • 3-4 sprigs of fresh thyme
  • 1 clove of garlic smashed
  • Cracked black pepper
  • Shaved parmesan for garnish
  • Flake sea salt
  • Drizzle of good olive oil
  • 2 tbsp of pesto to garnish

Directions

  1. Preheat your All-Clad Pizza Oven to 550°F. Allow at least 10 minutes for the stone to fully heat.
  2. Cook your mushrooms using an All-Clad 10.5 D3 Everyday Frypan. Cook until lightly caramelized. Remove half of the mushrooms and cook the remaining mushrooms stirring occasionally. Remove, add a pinch of sea salt, and reserve to garnish.
  3. Shape the Dough:Dust your work surface with flour and stretch the pizza dough into a 10–12-inch round, leaving a slightly thicker edge for the crust. Transfer to a floured peel.
  4. Heat your All-Clad pizza oven to 750°F. Allow at least 15 minutes for the stone to reach full temperature.
  5. Assemble the Pizza:Spread a thin layer of crème fraîche over the dough. Evenly distribute the Taleggio, Fontina, and Mozzarella cheeses.Use a spoon to dot the pizza with black truffle paste, then layer on the partially roasted mushrooms. Drizzle with 1 tablespoon of olive oil and finish with a pinch of flaky sea salt.
  6. Bake the Pizza: Slide the pizza into the oven and activate the rotating stone. Bake for 90 seconds to 2 minutes, or until the crust is blistered, the cheese is melted and bubbling, and the mushrooms have a light caramelized edge.
  7. Finish & Serve: Immediately after baking, garnish with fresh pesto, a drizzle of olive oil, the crispy reserved mushrooms, and a few cracks of black pepper. Slice with a pizza cutter and serve hot.

Pro Tip

For maximum flavor, season your mushrooms before roasting with a touch of thyme or rosemary and a splash of olive oil. Always add the crispiest mushrooms after baking for contrast in texture and presentation.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.