Truffled Mushroom White Pizza
Equipment
- Pizza Stone Optional
- Pizza Peel Optional
Ingredients
- For Crust
- 4 Cups Flour, Typo 00 and/or bread flour
- 1 Tbsp Dry active Yeast
- 1 Tbsp Sugar
- 1 tsp Kosher or sea Salt
- 1 1/2 Cup Warm water
- 2 to 3 Tbsp Olive oil
- For Sauce:
- 1 Tbsp Chopped Fresh garlic
- 1 Tbsp Chopped Fresh Shallot
- 3 Cups Heavy Cream, preferable 40% fat content
- 1 Cup Grated Parmesan Cheese
- olive oil for cooking
- Salt and Pepper to taste
- Toppings:
- 1/2 Cup Julienne Sweet Onions
- 2 Cup Sliced Fresh Wild Mushrooms (assorted)
- 1 tsp Truffle Oil
- 2 to 4 Cup Shredded Cheese You can do a blend, but have mozzarella as a minimum
- 1 tsp Chopped Fresh Thyme
- 1 tsp Chopped Fresh Oregano (may substitute dry)
- 6 to 8 large fresh basil leaves
- Corn meal to prevent sticking
Instructions
- Make the Pizza dough: Stir the yeast and sugar into the warm water in a mixing bowl. Allow to bloom for at least 10 minutes. It will froth up. Then add the remaining ingredients. Mix with a dough hook until it forms a ball and pulls away from the sides of the bowl. Continue kneading at low to medium speed for about another minute. Lightly oil the dough and put back in the bowl. Allow to rise for another 10 to 15 minutes.
- Preheat oven to highest setting. This is about 550 for most ovens. Put pizza stone in the oven to preheat if you have one. Or you can preheat a sheet pan if you don't.
- Make your sauce: Saute shallot and garlic in olive oil until translucent. Add the cream. Bring to a boil and then taper back to a simmer. Stir frequently, and, cook down until it is 1/2 the volume and the cream is thickened. Whisk in the Cheese. Season with salt and pepper. Set aside.
- Heat some more olive oil in a saute pan. Saute onions until softened. Add in the mushrooms and cook, stirring as needed until cooked through. Season with salt and pepper. Then stir in the thyme and oregano.
- Assemble the pizza: Cut the dough into smaller balls (2 or 4). Coat lightly with flour to make easier to pull. Stretch the dough out evenly by hand until it is no more than 1/4 inch thick. Lightly dust a pizza peel with corn meal to prevent sticking. Lay down the dough. Spread a small amount of sauce over the middle of the dough. Top with cheese, onions, and mushrooms. Drizzle with truffle oil. Then transfer to the pizza stone or sheet pan. But, sprinkle more corn meal onto the stone or pan (again to prevent sticking). Bake for about 10 minutes. Turn if necessary. You want a browned crust and all the cheese melted. The cheese should also brown a bit, but not to the point of burning. Remove pizza from the oven and top with basil leaves and a little more truffle oil. Cut evenly into pieces, and serve hot.
Notes
If you don't want the white sauce, you can always use a tomato sauce. It can be as simple as pureeing canned tomatoes with a little garlic and oregano or make a marinara with basil and oregano. Remember, it's pizza. It's supposed to be fun. Play with it. Try different things.