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Fancy mushroom pizza with truffle cream
Creamy white pizza with mushrooms, caramelized onions, and ricotta.
YIELDS
2
TO
4
Ingredients
Truffle Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/2 cups whole milk
- 1/2 cup 35% cream
- 1 shallot, finely minced
- 3 garlic cloves, finely minced
- 1/2 cup grated Parmesan
- 1/2 teaspoon truffle oil (optional)
- 1 tbsp chopped truffle (optional)
- Salt and pepper, to season
Pizza
- 1 lb cremini mushrooms
- 2 tablespoons olive oil, and more for drizzling
- 2 cloves garlic, smashed
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon chili flakes
- 1 lemon for zest and half for juice
- 1 cup truffle cream sauce
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/2 cup shredded parmesan cheese
- 1 cup arugula
- Truffle oil, for drizzling
Directions
Truffle Cream Sauce
- Melt the butter in a small pot with the shallots and garlic on medium heat being careful not to colour. When soft, mix in the flour combining well. Cook on low heat for five to six minutes or until light in colour and the flour taste is gone
- Slowly whisk in the milk and cream until there are no lumps and simmer for a few minutes until it thickens
- Add in the cheese and season with salt, pepper, and nutmeg.
- Remove from heat to cool then adjust with cream for desired consistency
- Mix in the truffle and truffle oil if desired
Pizza
- In a large pan on high heat add the sliced mushrooms, and sauté for two to three minutes until they shrink by half. Drizzle in the olive oil and stir. Add the garlic, thyme, and chilies and cook for another few minutes. Add the lemon and cook, stirring well until absorbed, and when done set aside.
- Dust flour on your rolling surface and start to form the fresh dough into a circle. Use a rolling pin if desired. Set on a pizza tray
- Spread the truffle cream evenly over the pizza dough leaving the edges uncovered.
- Top with the mushrooms and cheeses as desired.
- Preheat oven to the highest temp it will go and cook pizza for five to six minutes.
- Then broil until crisp and golden
- Garnish with lemon zest arugula and truffle oil if desired
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