INGREDIENTS
4 oz
Baby bella mushrooms
2
Garlic cloves, large
1 tbsp
Rosemary, fresh
6 oz
Shiitake mushrooms
2 tsp
Thyme, fresh leaves
1/4 tsp
Active dry yeast
1 1/4 cups
All-purpose flour
1
Black pepper, freshly ground
1
Cornmeal
3/4 tsp
Granulated sugar
1/2 tsp
Salt
1
Salt
1 1/2 tsp
Olive oil, extra virgin
2 tbsp
Olive oil
1
Truffle oil, white
5 oz
Castello reserve aged havarti cheese, grated
3 oz
Fontina cheese, grated
2 tbsp
Sherry, dry
7/16 cup
Water