Truffle Mushroom and Ricotta Pizza

Truffle Mushroom and Ricotta Pizza

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This white pizza combines shiitake and oyster mushrooms with bright balsamic, creamy ricotta, and a light drizzle of white truffle oil. The truffle oil naturally compliments the mushrooms and balances the sweet and acidity from the balsamic vinegar. Each bite is both complex and satisfying!

Serves
Makes 3 10" pizzas

Ingredients:

2 tbsp butter

1/2 lb shiitake mushrooms, roughly chopped or left whole if small in size

1/2 lb oyster mushrooms, roughly chopped

1/2 tsp coarse salt

2 tbsp La Tourangelle Balsamic Vinegar

Reuben’s Pizza Dough

1/4 cup La Tourangelle Olive Oil

1 1/2 cups whole milk ricotta

3 tbsp minced garlic

1/2 tsp chili flake

La Tourangelle White Truffle Oil

chopped green onions, for garnish

Directions:

  1. Preheat oven, set with a pizza stone or baking steel, to 550 degrees. Preheat for at least 1 hour to make sure the stone/steel is properly heated.
  2. Remove dough from refrigerator and uncover (or open bags). Lightly flour your work surface and carefully transfer the dough balls onto the work surface with the help of a bench scraper or large spatula. Take care to not flatten or squish the dough. Cover with a kitchen towel and allow dough to warm up for about 30 minutes. The dough should be slightly cooler than room temperature.
  3. Meanwhile, cook the mushrooms. In a large skillet over medium-high heat, melt butter. Add mushrooms and cook, stirring occasionally, until browned around the edges, 6 to 8 minutes. Add salt and balsamic vinegar. Continue to cook until balsamic has evaporated, another 1 to 2 minutes. Transfer to a bowl to cool or until ready to assemble the pizzas.
  4. Working with one dough round at a time, place on top of a sheet of parchment paper. Coat your hands with flour and lightly press the dough down into a circle. You want to be very gentle with the dough as your form the pizza. You can press your fingers around the edge to help define the crust. This border should be no more than 1/2” thick since the crust will grow in the oven. Use the palms of your hands, working in a circular movement to stretch out the dough.
  5. Once the pizza reaches the desired size, between 10 to 12” in diameter, drizzle a little olive oil over the surface, top with 1/3 of the mushroom mixture, and place dollops of ricotta over the surface. Sprinkle with garlic and red pepper flakes.
  6. Slide the pizza onto the pizza peel (a cutting board or baking sheet will work great) with the help of the parchment paper. And “launch” onto the pizza stone/baking steel. Bake until bubbly and golden brown, 8 to 9 minutes. If you have a broiler, turn it on to give the top and crust extra browning, another minute.
  7. Drizzle a little truffle oil over the pizza and allow to cool for a few minutes. Cut pizza into slices and enjoy!
  8. Repeat assembly steps with remaining pizzas.

 

Image and recipe by Kristina Cho