Two hours before you’re ready to eat, pour 1 1/2 tablespoons olive oil into an ovenproof skillet (preferably cast iron) and rub it all over the entire skillet and up the sides.
Add a 1 pound dough ball to the skillet and cover the skillet with plastic wrap. Set aside to rise at room temperature for 2 hours.
Meanwhile, grate 8 ounces truffle cheese (it will be about 2 cups of cheese) and dethaw 1 1/2 cups Trader Joe’s Mushroom Medley by allowing to sit out at room temperature or microwaving in a heatproof bowl for 2 minutes. Once de-thawed the amount will be closer to 1 cup of mushrooms.
Preheat oven to 450°F. Place an oven rack on the bottom and top rungs in your oven.
Drizzle the remaining 1/2 tablespoon olive oil over the pizza dough and use your fingertips to press/“dimple” the pizza dough to the edges of the skillet.
Top with the grated cheese and de-thawed mushrooms (be sure to shake off any excess liquid before you add them to the pizza) and bake on the bottom rack for 18 to 20 minutes, until the cheese is bubbling and the crust is a deep golden-brown. If the top of the pizza still seems pale, transfer to the top rack to cook for another 2 to 4 minutes. I don’t have to do this with my oven, but all ovens are different!
Run a flexible spatula or knife between the pan and the pizza so that the cheese doesn’t harden to the pan and stick as it cools.
Transfer the pizza to a cutting board and slice with a long chef’s knife or with kitchen shears. Serve immediately so that the crust doesn’t get soggy! If you can’t serve right away, be sure to transfer the pizza to a wire cooling rack.
Garnish with basil and parmesan if you have ‘em! Not necessary, but tasty.