Roast mushroom and truffle pizza recipe
One of the great Italian flavour combinations, mushroom and truffle were made for each other.
Find the recipe for Neapolitan pizza dough here.
Ingredients
- 100 ml good-quality olive oil
- 4 garlic cloves, finely chopped
- 500 g chestnut mushrooms, finely sliced
- 1 pinch salt
- 1 tbsp plain (all-purpose) flour
- 3.5 fl oz good-quality olive oil
- 4 garlic cloves, finely chopped
- 17.6 oz chestnut mushrooms, finely sliced
- 1 pinch salt
- 1 tbsp plain (all-purpose) flour
- 0.4 cup good-quality olive oil
- 4 garlic cloves, finely chopped
- 17.6 oz chestnut mushrooms, finely sliced
- 1 pinch salt
- 1 tbsp plain (all-purpose) flour
- 1 ball of Neapolitan pizza dough
- 4 –5 basil leaves
- 1 handful Parmesan, for grating
- 1 tbsp good-quality olive oil
- 80 g fior di latte mozzarella, torn or sliced
- 1 tbsp white truffle oil
- 1 ball of Neapolitan pizza dough
- 4 –5 basil leaves
- 1 handful Parmesan, for grating
- 1 tbsp good-quality olive oil
- 2.8 oz fior di latte mozzarella, torn or sliced
- 1 tbsp white truffle oil
- 1 ball of Neapolitan pizza dough
- 4 –5 basil leaves
- 1 handful Parmesan, for grating
- 1 tbsp good-quality olive oil
- 2.8 oz fior di latte mozzarella, torn or sliced
- 1 tbsp white truffle oil
Details
- Cuisine: Italian
- Recipe Type: Pizza
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 1
Step-by-step
- First make the mushroom mixture by heating the olive oil and garlic gently in a saucepan. Allow the garlic to turn golden before adding the sliced mushrooms and salt. Fry until the mushrooms have softened and their liquid has been released.
- Take off the heat, tilt the mushrooms to one side of the pan and collect the mushroom juices in the other side of the pan. Stir the flour into the liquid until smooth and put back on the heat. Stir continuously until you have a thick liquor coating the mushrooms. Leave to cool.
- Preheat the grill (broiler) to its absolute highest setting, and place a large, ovenproof frying pan (skillet) over a high heat and let it get screaming hot.
- Meanwhile, flatten and stretch the dough ball to make a 10-inch pizza base.
- Lay the pizza base flat in the hot, dry frying pan, then spread with some mushroom mixture. Top with the basil, a grating of Parmesan and the olive oil.
- Once the base of the pizza has browned, about 1–2 minutes, add the mozzarella, then place the frying pan under the grill on the highest shelf.
- Once the crust has taken on some colour, about 1–2 minutes, drizzle with the truffle oil and eat.
This recipe is from PIZZA: History, recipes, stories, people, places, love by Thom & James Elliot (Quadrille, £20). Photography © Dave Brown.
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