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1
Preheat the oven to 400F.
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2
In a small Dutch oven or other ovenproof pan with a lid, heat 2 tablespoons of the olive oil over medium-high heat.
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3
When the oil is hot, add the mushrooms and garlic and saute until the mushrooms just begin to soften, about 3 minutes.
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4
Sprinkle with salt and pepper.
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5
Add the thyme, cover, and transfer to the oven to roast until the mushrooms are cooked through and the garlic is very soft and fragrant, 6 to 8 minutes.
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6
Remove and set aside.
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7
Leave the oven on and increase the temperature to 550F.
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8
If you are using a pizza stone, place it in the oven at this time to preheat.
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9
Meanwhile, shape the pizza crust.
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10
Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand.
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11
With both hands, stretch the dough, being careful not to tear it.
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12
Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you.
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13
Continue to stretch the dough until its relatively even in thickness (the edges will be thicker thats okay) and you have the size you want.
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14
If you are using a pizza stone and a peel, dust the peel generously with cornmeal and lay the crust on the peel to slide it onto the pizza stone.
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15
If you are using a large baking sheet, brush the sheet with extra-virgin olive oil and sprinkle it with the cornmeal before placing the dough on the sheet.
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16
Brush the crust with the remaining 1 tablespoon olive oil and dot with the Taleggio.
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17
Remove and discard the thyme stems from the mushroom mixture, leaving behind as many leaves as possible.
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18
Scatter the mushroom and garlic mixture over the crust evenly.
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19
Transfer the pizza to the oven and bake until the crust is browned and the cheese has melted, 6 to 10 minutes.
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20
Garnish with a few more thyme leaves and serve.
