Balsamic Svamp Fontina Pizza

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1. 1
   In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive. Mix with a wooden spoon until combined.
2. 2
   Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or up to overnight.
3. 3
   Turn the dough out onto a floured work surface and use as directed in recipe.
4. 4
   Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it. Grease a large baking sheet with olive oil.
5. 5
   In a medium bowl, combine the mushrooms, shallot, olive oil, balsamic vinegar, and a pinch each of crushed red pepper flakes, salt, and pepper. Massage the mushrooms with your hands for 1 minute.
6. 6
   On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
7. 7
   Spread the dough with the ricotta and the preserves. Add the mushrooms. Top with crumbled blue cheese, then the shaved fontina.
8. 8
   Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh thyme and drizzle with truffle oil. ENJOY!.