Pizza with mushrooms & truffle-studded goat cheese from Gjelina: Cooking from Venice, California (page 114) by Travis Lett

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Notes about this recipe

  • crandall57 on January 28, 2026

    We used the idea of this pizza, but didn’t make it as written. The idea was great and the pizza we created from it was delicious. We used my homemade gluten free pizza crust, brushed the crust with garlic olive oil, added cooked, sliced, cremini mushrooms, truffled goat cheese and a combination of shaved honey goat gouda and plain gouda. We topped it with fresh thyme leaves, as suggested in the recipe. The result was worth repeating.

  • Delys77 on February 10, 2025

    We did find any tuffle goat cheese so I mixed some truffle powder with goat cheese and that was excellent. I also used provolone as there was no fontina at the store. The end result was a bit too salty in places. I suspect do the provolone melting in batches. This flavour combo is awesome though, we really enjoyed it. Need to look for fontina and try this again.

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