Truffle mushroom pizza

Truffle mushroom pizza
  • Serves icon Serves 1-2
  • Time icon 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.

Nutrition: per serving

Calories
390kcals
Fat
15.2g (8.3g saturated)
Protein
19.2g
Carbohydrates
47.2g (2.3g sugars)
Salt
2.1g
Calories
390kcals
Fat
15.2g (8.3g saturated)
Protein
19.2g
Carbohydrates
47.2g (2.3g sugars)
Salt
2.1g

For 2 servings

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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