Truffled Mushroom Pizza
User Reviews
5
-
Cuisine
Vegetarian
Truffled Mushroom Pizza
Description
The Truffled Mushroom Pizza begins with a prepared pizza dough, either from a kit or homemade base, which is kneaded and left to rise until doubled in size. The dough is shaped on a pizza pan and brushed with reserved mushroom oil, adding depth from the truffles. Shredded fontina and torn fresh mozzarella are layered on top, then scattered with sliced truffled mushrooms. Baking at 450°F creates a golden crust and melted cheese with slight bubbling.
Once baked, the pizza is topped with crushed red chile flakes, giving a subtle heat contrast to the earthy mushrooms and creamy cheeses. A fresh arugula salad, tossed in olive oil, seasoned, and brightened with lemon juice, is piled atop the hot pizza to provide peppery freshness and a slight citrus note that cuts through the richness.
This pizza offers an elegant flavor profile featuring the distinctive aroma of truffle mushrooms, balanced by creamy cheeses, spicy flakes, and fresh greens. It's suitable for serving as a satisfying main or a special appetizer. The combination of cheeses and truffle oil creates a rich yet balanced flavor suitable for those who enjoy gourmet-style toppings on a thin crust.
Ingredients
- 1 pizza dough Delallo Italian Pizza Dough Kit
- water
- 2 tablespoons extra virgin olive oil , divided
- 1 teaspoon honey
- 1 6.7 ounce sliced truffled mushrooms DeLallo brand, jar
- 1 cup fontina cheese shredded, or mozzarella cheese
- 3 ounces mozzarella cheese fresh
- red chile pepper flakes
- 2 cups arugula leaves
- ½ lemon
- Parmesan Cheese
Instructions
- Prepare the pizza dough according to the kit directions. Add a drizzle of olive oil and honey if desired. Knead the dough for 2-3 minutes and place in a lightly oiled bowl, cover with plastic wrap, and place in a spot away from drafts to rise until at least doubled in size, about 30 minutes to 1 hour. The dough can be refrigerated for up to 3 days where it will slowly rise.
- Bring the dough to room temperature before shaping and place on a pizza pan.
- Drain the mushrooms reserving the sunflower oil. Drizzle half of the oil on the pizza dough then top with the shredded cheese. Tear pieces of the fresh mozzarella cheese and place on pizza then top with mushroom pieces.
- Preheat the oven to 450 degrees F. Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is melted and bubbling.
- Remove the pizza and sprinkle with red chile flakes.
- Toss the arugula with the remaining tablespoon of olive oil, season with kosher salt and freshly ground black pepper and Parmesan cheese shavings. Cut the pizza and top with the arugula and serve.
User Reviews
Overall Rating
5
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