Special equipment: pizza stone, pizza peel
For the sauce: Mix together the heavy cream, mozzarella, caciocavallo, salt and pepper.
For the pizza: Preheat the oven to 500 degrees F with a pizza stone on the lowest shelf.
Lightly dust a pizza peel with flour and slide the pizza crust onto the peel.
Spoon the 1/4 to 1/2 cup of the secret sauce into the center of the crust and spread it evenly using the back of a spoon, allowing 2 inches of the outer crust to remain unsauced. Break off small pieces of Taleggio using your fingers and dot all over the pizza. Add the roasted mushrooms, artichoke slices and lardo. Sprinkle with the salt and pepper.
Slide the pizza onto the pizza stone and bake until crisp and you see charred bubbles, 8 minutes. Remove with the peel and slide onto a pizza tray. Cut into 4 pieces using a pizza cutter, sprinkle on the thyme and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Barbuzzo Restaurant