Yield: 1 pie, 8 slices

24 oz. pizza dough ball
6 oz. fresh tomato pizza sauce
2 medium seasoned and grilled Portabella mushroom caps
6 oz. Shiitake mushrooms, seasoned and sautèed in garlic
6 oz. Crimini mushrooms, seasoned and sautèed in garlic
6 oz. oyster mushrooms, seasoned and sautèed in garlic
 10 ozs. crumbled goat cheese Drizzle white truffle oil

  1. Stretch dough to 18 to 20 in.
  2. Spread pizza sauce evenly.
  3. Drain all mushrooms well and distribute evenly.
  4. Top with crumbled Goat Cheese.
  5. Cook in brick oven at 575° until desired crispness is obtained.
  6. Drizzle truffle oil to finish.

Recipes courtesy of Stan Pasterczyk, executive chef/manager, Prudential Financial and Eurest Dining