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1
Preheat the oven to 500F.
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2
Put a pizza stone or a baking sheet on the middle rack and preheat it along with the oven for at least 20 minutes.
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3
Put a large skillet over medium heat and add the oil and butter.
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4
When the butter has melted, add the onion and season with salt and pepper.
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5
Cook, stirring occasionally, until the onion is a deep golden brown and begins to caramelize, roughly 10 minutes.
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6
At that point, add the mushrooms and thyme; season again with salt and pepper.
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7
Saute until the mushrooms soften and begin to brown slightly, 3 to 5 minutes.
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8
Remove from the heat and let cool.
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9
To prepare the pizza, dip the ball of dough into a little flour, shake off the excess, and set on a clean, lightly floured surface.
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10
Stretch the dough with your hands, turning the ball as you press down the center.
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11
Continue spreading the dough into a 10-inch circle with either your hands or a rolling pin.
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12
Leave the dough slightly thick so the topping does not seep through.
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13
Dust a pizza paddle (if you dont have a paddle you can use a rimless cookie sheet as a substitute) with fl our and slide it under the dough; its easiest to top the pizza with the dough already on the paddle.
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14
Lightly brush the outer edge of the dough with oil to create a sheen on the surface of the crust.
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15
An important tip: take care not to get any oil on the pizza paddle or pan, or else when you try to slide the dough off , it will stick.
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16
Spread the cheese evenly on the pizza, leaving about a 1/4-inch border.
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17
Distribute the caramelized onion and mushrooms evenly over the cheese.
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18
Slide the prepared pizza onto the hot baking stone and bake until the crust is nicely browned, roughly 10 minutes.
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19
Transfer to a cutting board.
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20
Shower with chopped parsley and drizzle with a little truffle oil, if desired.
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21
Cut into slices with a pizza cutter.
