Preheat the oven to 450 degrees Fahrenheit. Place your pizza stone in the oven to preheat for 30 minutes before cooking the pizza. (If you don’t have a stone, you can use a baking sheet.)

In a large skillet over medium-high heat, warm two tablespoons of the oil. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 to 12 minutes. Add the garlic, oregano, thyme, and salt. Continue cooking for one minute more. Remove from the heat and cool completely.

On a lightly floured piece of Gefen Parchment Paper, roll the dough ball into a 12-inch circle. Place dollops of ricotta cheese around the dough, leaving a half-inch border for the crust. Next, sprinkle the shredded mozzarella and cooked cooled mushrooms. Bake for approximately 10 minutes, or until the crust is golden brown and the cheese is browned and bubbly. Garnish with mushroom jerky. Drizzle with truffle oil, if desired.