Preheat oven to 540˚F with pizza stone in place.
Pizza Dough:
Dissolve yeast and sugar in water. Combine flour, salt and olive oil in the food processor - about 20 secs. Add water, yeast and sugar mixture to processor. The dough should quickly begin to form a ball. Lightly coat the inside of a straight-sided bowl with olive oil. Knead the dough on a well floured surface until smooth and retracts when pulled (about 10 mins). Place the dough ball in bowl and coat with oil by turning it over in the bowl. Cover with plastic wrap and let rise until doubled. (For more flavor, allow dough to rise overnight in the refrigerator, remove dough about 3 hours before). After dough has doubled, divide into three balls. Allow to rise a second time until doubled.
Sauce:
Clean dried mushrooms. Reconstitute in warm water (or according to instructions), and drain mushrooms, saving the liquid. Set mushrooms and liquid aside. Melt butter in sauté pan. Add shallots, cook until translucent. Away from heat, add brandy and flame, reduce to a glaze. Add mushroom liquid (run through a fine mesh strainer prior to adding), reduce to a glaze. Add cream, wine and mushrooms and simmer, reduce until the sauce coats the back of a spoon. Season with salt and pepper. Add tarragon and lemon juice. Remove from heat and cool slightly.
Pizza Topping:
Place the dough on a floured peel (or back of a sheet pan). Spoon the sauce onto dough. Sprinkle with the blended cheeses. Slide onto stone in oven. Bake until edges are deep gold in color and cheese begins to brown. Remove and let cool slightly on a cooling rack before slicing.
Slice and serve with a glass of Cavit Merlot!
