Seeded Pizza with Mushrooms and Taleggio

I love pizza and we've decided to have a pizza night around here once a week, so I'm always on the lookout for a new recipe.  If you have any ideas, leave them in the comments!  Everyone can use a new pizza idea.

INGREDIENTS

• 1 pound prepared pizza dough (thawed if frozen)


• 2 tablespoons olive oil


• 3 medium shallots, thinly sliced


• 2 ounces assorted mushrooms, such as shiitake, oyster and cremini, sliced


• 1 1/2 teaspoons chopped fresh thyme leaves All-purpose flour, as needed for rolling out crust


• 1 teaspoon white sesame seeds


• 1 teaspoon black sesame seeds


• 4 ounces Taleggio cheese (or fontina or soft goat cheese), cut into small pieces

PREPARATION

1. Cover dough with a floured dish towel or plastic wrap and allow to rest two to three hours at room temperature.


2. Heat oil in a large, heavy-bottomed skillet over medium-high heat. Add shallots and cook until softened and golden, 4 to 5 minutes. Add sliced mushrooms and a pinch of salt. Cook until mushrooms are soft and have begun to brown, stirring occasionally, about 10 minutes. Stir in thyme leaves and remove from heat. Taste and adjust seasoning with salt and pepper.


3. Preheat oven to 500°F. Roll out dough on a lightly floured work surface. Form a flat round, as thin as desired. Sprinkle dough with seeds and press them into dough. Transfer dough to pizza stone or lightly oiled baking sheet. Arrange shallots and mushrooms evenly on top of dough. Scatter with cheese and bake 10 to 12 minutes, until crust is crisp and golden brown and cheese is bubbly. Serve immediately.