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Pizzette with Taleggio and Girolles

Course Appetizer, Main Course


  • 6 oz girolle mushrooms (substitute golden chanterelle, oyster, morel, or baby shitake)
  • 1 tbsp good cooking oil
  • 1 tbsp PRIMO Fused Lemon EVOO plus a little more for drizzling
  • 1 clove garlic finely chopped
  • Salt and freshly ground black pepper to taste
  • 7 oz Taleggio (substitute Robiola, Lombardia, or Urgelia) cheese
  • 12 sage leaves


  • Preheat oven to 475. Place six bases on lightly oiled cookie tin dusted with cornmeal.
  • Clean mushrooms thoroughly to remove any earth. Warm a pan over a medium heat and, when warm, add the olive oil. Now add the mushrooms, and sauté for one minute. Add the garlic and season with salt and pepper. Cook until the mushrooms are just tender and remove from the heat.
  • Meanwhile, bake 6 pizette bases about 8 minutes, until light golden.
  • Divide the cheese among the six bases and add two sage leaves to each. Place in the oven and cook until the cheese has just melted, about 2 minutes, then remove from the oven.
  • Place on warm plates and spoon the mushrooms onto each base. Drizzle with PRIMO Fused Lemon EVOO and serve.