I am on a pizza mission. And a truffle mission. Because I love that crispy, grilled crust topped with anything salty, garlicky and cheesy. I am finding out that there is no such thing as too many truffles. I have been obsessed with truffle oil and truffle salt and have tried many different kinds of both. And yet, I couldn’t get the intensity of the flavor I was looking for/craving with just the oil and the salt because they are both so nuanced. And then I found TRUFFLE SAUCE. Little pieces of truffle mixed with olive oil from Williams Sonoma. You could eat this wonderful sauce out of the jar with a spoon. Or put it on buttered pappardelle. Or on scrambled eggs. Nothing is off limits.
I am in love. Really. If I could take a bath in truffle sauce I would. Because of its intensely rich flavor, you want the cheese to be milder so it is not in competition. Cheese in the background so truffles can be the star of the show. I layered the truffle flavors on the pizza starting with the sauce and ending with a splash of truffle oil and a bit of truffle sauce at the end.
The shitake mushrooms add some texture and flavor to the pizza that enhances the truffles. You could substitute dried porcini if you want but make sure they are dry after you reconstitute them. I would definitely stay away from plain white mushrooms as they won’t add much punch here. PS I am not really a fan of plain old mushrooms. Not sure why but maybe it’s that they are pretty tasteless on their own.
I hope you love this pizza as much as I do and that you are as jazzed about the truffle sauce as I am. It is such a lovely thing. Breakfast, lunch and dinner recipes all using truffle sauce will be on my to-do list for awhile.
Final comment. I absolutely hate hate hate black pepper. I don’t know why anyone would put what looks like a bunch of dirt on their food but each to their own I guess. So you will probably never see me adding black pepper to my recipes but if you feel like you have to have it, feel free. Just don’t tell me!
Wild Mushroom Truffle Pizza
If you love truffles as much as I do you will love a truffle pizza times three. Truffle sauce, truffle oil and truffle salt. Oh...and some delicious cheese thrown in!
For the pizza:
- 4 tablespoons olive oil
- 4 tablespoons minced garlic divided
- 1 pound pizza dough purchased or homemade
For the mushrooms:
- 3 tablespoons butter
- 3/4 pound thinly sliced shitake mushrooms or 6 oz dried porcini mushrooms soaked in hot water for 30 minutes and well dried
- 4 tablespoons truffle sauce
- 1/3 cup parmesan cheese freshly grated
- 1/3 pound shredded Fontina
- 6 ounces fresh mozzarella thin to medium sliced
- 2 tablespoons truffle oil
- 1 teaspoon truffle salt
- 2 cups arugula optional
For the pizza:
- In a small bowl combine olive oil and 2 tablespoons of the olive oil. Set aside until ready to grill the pizza.
- Preheat a gas grill to 450 degrees.
- Spray two large, disposable aluminum foil cookie sheets with cooking spray or brush with olive oil. Poke about two dozen holes in the cookie sheet using a small knife and turning it to form a circle.
- Form the dough into two pizzas and set them aside on a well-floured board. Brush the pizza crusts with the olive oil and garlic mixture.
For the mushrooms:
- In a large sauté pan, over medium heat melt the butter and add the shitake mushrooms. Turn the heat to high and sauté the mushrooms quickly until they just start to brown.
- Lower the heat to medium and stir in the remaining 2 tablespoons of garlic. As soon as the garlic turns translucent, set the mixture aside.
- Place the pizza dough on the two greased pans. Place the pans on the hot grill for 3 minutes with the top of the grill down. Turn the pizza crust over and cook for 3 more minutes. Do not allow the crusts to burn.
- Lower the heat on the grill to 350 degrees, or a medium setting.
- Remove the pans from the grill and top the pizzas first with the truffle sauce (2 tablespoons on each), the parmesan and then evenly divide the mushroom mixture between the two pizzas.
- Sprinkle the pizzas with the shredded fontina and top with the slices of buffalo mozzarella.
- Place the pans back on the grill and cover the pizzas.
- When the mozzarella melts, the pizza is done. This should take 4-5 minutes only and make sure the bottoms of the pizza do not burn.
- Sprinkle each pizza with the truffle oil (1 tablespoon each) and the truffle salt (1/2 teaspoon each).
- Top with arugula if desired.