Funghi misti, fontina, taleggio, and thyme


This is a pizza you have to try. Chef Nancy Silverton knows her cheese, and she definitely knows her pizza. She serves this at Pizzeria Mozza, but if you can’t enjoy this at Hollywood, make it at home! Her recipe is in the Mozza Cookbook.

Funghi misti, fontina, taleggio, and thyme

The cheeses used to accompany the mushrooms are strong and aromatic. Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region.

Pizzeria Mozza @ Home

Funghi misti, fontina, taleggio, and thyme
from The Mozza Cookbook
for the Mushrooms

  • Homemade pizza dough (see my Arugula Braised Pork Pizza dough recipe here)
  • 1/4lb jumbo white mushrooms, cleaned and sliced 1/4 inch thick
  • 1/4lb shiitake mushrooms, cleaned, stems removed, and sliced 1/4 inch thick
  • 1 3-4oz portobello mushrooms, cleaned, stem removed, gills scraped out, sliced 1/4 inch thick
  • 1/4 cup plus 2 tbsp of EVOO
  • kosher salt and freshly ground black pepper

for the Pizza

  • 1 tbsp of EVOO
  • kosher salt
  • 1oz fontina, cut into 1/2 inch cubes
  • 1oz taleggio, cut into 1/2 inch pieces
  • 1oz low-moisture mozzarella, cut into 1/2 inch cubes
  • 1 tsp fresh thyme leaves
  • wedge of Parmigiano-Reggiano, for grating


  1. Preheat oven to 400F. Combine mushroom slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss mushrooms to coat them with seasonings. Spread them out in single layer on baking sheet and roast in oven for 8 to 10 minutes.
  2. Prepare pizza dough. While it rests, turn oven temperature to 425F.
  3. Pat dough onto pizza stone or pan using fingers dipped in EVOO. Brush rim of dough with olive oil and season entire surface with salt.
  4. Scatter mushrooms all over pizza, leaving an 1-inch border without any topping. Scatter all cheeses over the mushrooms and sprinkle with thyme.
  5. Bake pizza for 15 minutes. Served pizza with grated Parmigiano-Reggiano.

I served the pizza with a nice warm roasted carrot and kale salad. You can also try Chef Nancy Silverton’s Burrata with Speck, Peas, and Mint. Enjoy!

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12 comments for “Funghi misti, fontina, taleggio, and thyme

  1. Faith
    October 31, 2011 at 6:07 pm

    Oooh, as a girl who crazy about mushrooms I'd be all over this pizza! Taleggio was an inspired choice for the cheese!

  2. kankana
    October 31, 2011 at 7:08 pm

    I love portebello mushroom and this pizza is making me crave for a bite now.

  3. Junia
    October 31, 2011 at 7:36 pm

    wow i love the different mushrooms here! this looks SOO schmancy and gourmet, as usual. 🙂

  4. tori
    October 31, 2011 at 8:04 pm

    I have such fond memories of the pizza at Mozza- can't wait to try and reproduce the experience at home. This looks gorgeous.

  5. Reem | Simply Reem
    November 1, 2011 at 3:23 pm

    This looks so good….
    Can I legally crave a slice of pizza for breakfast?
    Wonderful combo of flavors…

  6. Nami | Just One Cookbook
    November 1, 2011 at 6:49 pm

    Oh pizza! I've never tried taleggio before. I'm curious to try. LOVE mushroom pizzas and this must be heavenly…

  7. lisa is cooking
    November 2, 2011 at 2:58 pm

    I love, love mushroom pizza! And, I just got a copy of that book. Can't wait to try this.

  8. Linda Harding
    November 2, 2011 at 3:54 pm

    Simple, classic and delicious! May I have a slice?

  9. Lori Lynn
    November 3, 2011 at 9:48 am

    That is one awesome pizza!
    We had a nice dinner at Osteria Mozza a few months ago…

  10. John
    November 4, 2011 at 5:44 am

    Loving the mushroom theme in the past two posts. This is my kind of pizza; simple with strong flavor.

  11. Lazaro Cooks
    November 4, 2011 at 4:03 pm

    Love it. I'll take 2 to go.

    Great job.

  12. angela@spinachtiger
    November 6, 2011 at 3:45 pm

    Beautiful and earthy and I want some right now.

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