MUSHROOM FONTINA PIZZA

Ingredients: 1 pound fresh pizza dough, rolled out to a thin 12” diameter, placed on pizza baking pan drizzled very lightly with olive oil or sprinkled with corn meal 1 pound fresh wild mushrooms such as chanterelles, hedgehog, crimini, oyster, thinly sliced 1 tablespoon olive oil 1 teaspoon kosher salt Few grinds of black pepper 2 cups San Marzano tomatoes, crushed 2 cups grated Quattro Formaggio cheese from Trader Joe’s or combo of fontina, Parmesan and shredded mozzarella 2 -3 small balls (2 oz. each) burrata cheese, cut into small pieces ¼ cup finely chopped fresh basil leaves Have the dough rolled out and placed on pizza pan.  Roast the mushrooms drizzled with olive oil and sprinkled with salt and pepper in 375˚ oven for 8-10 minutes until golden brown. Spread a thin layer of sauce on pizza dough.  Top with mushrooms and cheeses.  Bake in 475˚ oven on middle rack for 10-12 minutes until crust is golden brown and cheeses are melted.  Remove from oven, top with fresh basil, cut into 8 pieces.  Serve at once.