Mushroom Pizza with Havarti Cheese, Fresh Herbs, and White Truffle Oil

Ingredients

• 2 tablespoons dry sherry
• 3/4 teaspoon granulated sugar
• 3 ounces fontina cheese, grated
• cornmeal, for dusting
• salt
• 2 large garlic cloves, finely chopped
• 1/4 cup + 3 tablespoons warm water (105 to 115 degrees Fahrenheit)
• 1 tablespoon roughly chopped fresh rosemary (1-2 sprigs)
• freshly ground black pepper
• 6 ounces shiitake mushrooms, stems removed and sliced into 1/4-inch slices
• 1/4 teaspoon active dry yeast
• 2 teaspoons roughly chopped fresh thyme leaves (3-4 sprigs)
• 5 ounces Castello Reserve Aged Havarti Cheese, grated
• 1 cup + 1/4 cup all-purpose flour
• white truffle oil, for drizzling (2 teaspoons roughly)
• 1/2 teaspoon salt
• 4 ounces baby bella mushrooms, stems removed and sliced into 1/4-inch slices
• 1.5 teaspoons extra virgin olive oil
• 2 tablespoons olive oil, plus more for brushing