Preheat pizza oven to 500°F; impinger oven to 475°F.
On a lightly floured surface, stretch dough to 9″ to 10″ diameter. Pizza should be round shape.
Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release. To Assemble One Pizza : Top each dough with ingredients below in the following order. Leave a 1-inch space around edge to form a crust.
2 Tbsp. Olive Oil, brushed over surface
1 Tbsp. Garlic, sliced
8 oz. Polly-O Mozzarella, sliced
1 cup Polly-O New York Style Ricotta, in dollops
2 Tbsp. Roasted Mushrooms
Bake in pizza oven for 6 – 7 minutes, impinger or brick pizza oven 3 – 4 minutes, or until baked through and golden brown.
Top each pizza with 1 tsp. of basil and 2 tsp. truffle oil. Cut pizza into 4 slices and serve immediately.