Truffled Mushroom Pizza
Using both truffle salt and truffle oil makes this simple sauceless mushroom pizza extremely aromatic. This recipe was created for the Breville pizza maker. To bake the pizza in a standard oven, place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes.
- 2 tsp. olive oil
- 1 lb. (500 g) shiitake mushrooms, stemmed and sliced
- Kosher salt and freshly ground pepper, to taste
- 1 batch Food-Processor Pizza Dough
- 2 cups (8 oz./250 g) shredded mozzarella cheese
- Williams-Sonoma Truffle Pizza Oil for drizzling
- Jacobsen Italian White Truffle Salt, to taste
- 2 tsp. chopped fresh flat-leaf parsley
Preheat a Breville pizza maker on the preheat setting for 30 minutes.
Meanwhile, in a large nonstick fry pan over medium-high heat, warm the olive oil. Add the mushrooms and sauté until they are softened and slightly browned, 3 to 5 minutes. Season to taste with salt and pepper and set aside.
On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Top with half each of the cheese and mushrooms, leaving a 1/2-inch (12-mm) border uncovered.
Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
Using the pizza peel, transfer the pizza to a cutting board and drizzle with the truffle oil. Sprinkle with truffle salt to taste and half of the parsley. Preheat the pizza maker again, assemble the remaining pizza and bake on the classic setting. Cut the pizza into slices and serve immediately.
Makes two 10-inch (25-cm) pizzas.
Williams-Sonoma Test Kitchen