Truffle Mushroom Pizza | Just Eats with Chef JJ
Source: Powerhouse Productions / CLEO TV
Ingredients
- 2 pounds store-bought pizza dough
- 1 pound mixed mushrooms (button, cremini, shiitake), cleaned and trimmed
- 6 tablespoons extra-virgin olive oil, divide
- 1 medium shallot, minced (about 2 tablespoons)
- 2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves
- 1⁄4 cup brandy or cognac
- 3 tablespoons canned Truffle Thrills
- 1 teaspoon truffle salt, plus more as needed
- Freshly ground black pepper
- 6 cloves garlic, thinly sliced
- 1⁄2 pound fresh mozzarella, torn into rough chunks and drained
- 1⁄2 pound provolone cheese, grated
- Truffle oil, for drizzling (optional)
Instructions
- Divide the dough into 4 equal parts and place each in a covered quart-sized deli container or in a quart-sized resealable plastic freezer bag. Allow to rest at room temperature for at least 2 hours before baking. While the dough rests, make the mushroom mixture.
- Puree half the mushrooms in the bowl of a food processor until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to the bottom of pan, about 4 minutes longer. Add the shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.
- Add the brandy and scrape the bottom of skillet with a spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Stir in the Truffle Thrills and stir to combine. Season to taste with truffle salt and pepper and transfer mixture to a plate to cool. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes.
- Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 to 550°F or 260 to 290°C) for at least 45 minutes.
- When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1⁄4-inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
- Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1⁄4 of mozzarella pieces as well as 1⁄4 of the provolone. Scatter 1⁄4 of sliced mushrooms over pizza and scatter with 1⁄4 of whole thyme leaves and 1⁄4 of the sliced garlic. Season with truffle salt and drizzle with 1 tablespoon olive oil.
- Transfer the pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Remove the pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
- Drizzle with truffle oil (if using) and serve immediately. 9. Repeat the steps with remaining pizzas.
More from CLEO TV
