Truffle mushroom pizza
- May 2010
- Serves 1-2
- Takes 20 minutes to make, 10-12 minutes to cook
This tomato-free pizza, also known as a pizza bianca, is topped with button, oyster and portobello mushrooms as well as truffle paste – it’s a real mushroom-lover’s treat.
- 15.2g (8.3g saturated)
- 47.2g (2.3g sugars)
For 2 servings
- 40g button mushrooms, finely sliced
- 40g oyster mushrooms, finely sliced
- 40g portobello mushrooms, finely sliced
- 1 tbsp snipped fresh chives
- 10g truffle paste (from good Italian delis and some supermarkets)
- 1 tsp olive oil
- 1 garlic clove, chopped
- 20g Grana Padano, grated
- ½ quantity pizza dough
- 85g mozzarella, cubed
- Pinch of dried oregano
- 2 tbsp finely chopped fresh parsley
- Preheat a baking sheet or pizza stone in the oven to 220°C/fan200°C/gas 7 or as high as your oven will go.
- Place all the mushrooms in a bowl. Add the snipped chives, truffle paste, olive oil, garlic and half the Grana Padano. Mix together well and set aside.
- Stretch and roll the dough into a rectangle or circle. Remove the baking sheet/stone from the oven, place the rolled dough on top and sprinkle over the mozzarella.
- Scatter the mushroom mixture evenly over the pizza, leaving a 1cm gap around the edge. Season with a pinch of oregano and a twist of freshly ground black pepper. Place the pizza in the oven for 10-12 minutes until crisp and golden.
- Once out of the oven, scatter the rest of the Grana Padano over the pizza and sprinkle with chopped parsley to serve.
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