- 1 teaspoon sugar
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1/2 cup warm water (100? to 110?)
- 1 1/2 cups all-purpose flour, divided
- 1/2 teaspoon salt, divided
- 2 teaspoons cornmeal
- 2 teaspoons olive oil
- 2.5 ounces shredded fontina cheese (about 2/3 cup), divided
- 2 teaspoons chopped fresh thyme
- 1 ounce grated fresh Parmesan cheese (about 1/4 cup)
- 1/4 teaspoon sea salt or flake salt
- Oregon truffles
Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85?), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
Preheat oven to 475?.
While dough rises, sprinkle 1/4 cup fontina evenly over dough, and arrange the truffles evenly over fontina. Sprinkle with thyme; drizzle evenly with olive oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475? for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.