Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
For the mushroom tapenade: Heat 3 tablespoons of the oil in a medium skillet over high heat. Add the shallots, season with salt and cook, stirring occasionally, until they begin to caramelize, 1 to 2 minutes. Add the garlic and continue to cook, stirring occasionally, about 3 minutes. Add the mushrooms and more oil if needed, season with salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes.
Combine everything in a food processor, steam in the remaining 1 1/2 cups oil and process until roughly pureed. Season with salt and pepper to taste. Set aside or keep in an airtight container in the refrigerator up to 2 weeks. Makes about 3 cups.
For the pizza: Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
Top the dough with the mozzarella and dollops of the robiolina. Sprinkle the Parmesan and pecorino over top. Top with a couple grinds of black pepper.
Turn off the oven and turn on the broiler. Use the peel or half-sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked, the cheese is melted and the top and edges are charred, 5 to 6 minutes.
Place the burrata in a small bowl with a drizzle of olive oil and a pinch salt and break it up with a spoon. Place it on top of the hot pizza, along with dollops of the ricotta.
Drizzle with the mushroom tapenade and top with truffles if using. Slice the hot pizza and serve immediately.
Tools You May Need
Tools You May Need
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