The Funguy Pizza - CMAB Foodservice

Ingredients

• 24.8 grams truffle purée
• 21.2 grams roasted garlic
• 3 grams salt
• 1 gram dried lemon zest
• 3 grams white miso paste
• 113.4 grams Real California Mascarpone cheese
• 87 grams Real California whole milk Ricotta cheese
• 70.9 grams Real California crème fraîche
• 1/4 teaspoon finely chopped parsley
• 1 cup raw walnuts
• 1-1/2 teaspoons smoked paprika
• 1-1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon celery seeds
• 1 tablespoon olive oil
• 1 teaspoon soy sauce or tamari
• 1/4 teaspoon liquid smoke
• 4 ounces shredded Real California smoked Mozzarella cheese
• 2 ounces shredded Real California Asiago cheese
• 6 ounces lion’s mane mushrooms
• 6 ounces chanterelle mushrooms
• 6 ounces fresh porcini mushrooms
• Salt and pepper, to taste
• 1 bunch each red and green grapes
• Olive oil, as needed
• Fresh thyme leaves, as needed
• 1/4 cup sugar
• 1/4 cup water
• 1/2 cup preserved Meyer lemon brine
• White vinegar, if needed
• 7 ounces pizza dough
• Garlic extra virgin olive oil
• 1 ounce shredded Real California Gouda cheese
• 1 ounce shredded Real California Fontina cheese