Fontina and Mushroom Pizza with Black Truffle Oil

mushroom and fontina pizza with truffle oil

My mom and I took a little trip to World Market the other day. We always get sucked in to that store because of all the international goods. My favorite aisles are the food aisles of course, because they are fully loaded with goodies. This time, the treasure that I picked up was a bottle of Sabatino Tartufi Black Truffle Oil!

I have wanted to try cooking with this for a long time–since I tried my very first truffle fry! Now I get my chance to use this gourmet ingredient!

Let me just say right now, truffle oil doesn’t come out of a truffle. I have read some information online regarding truffle oil and there are two ways it can be made: olive oil infused with real truffles, and olive oil perfumed with a chemical to make it smell like truffles. The former is better than the latter because the infused oil has the truffle flavor (and no weird chemicals). I think the fact that some brands of the oil are just basically scented with no taste value gives truffle oil a bad rap.

I got the impression there are quite a few chefs in the world who simply hate the stuff. Maybe it’s because truffle oil has been overused, or because there is a good percentage of it that isn’t the quality stuff. I don’t really know. However, in my area it hasn’t been overused so I won’t be snubbing it anytime soon!

Truffle oil has an earthy, pungent aroma. I thought it smelled slightly of garlic too, but maybe that is just my nose. It smells excellent! I knew it was going to add an extra special element to my pizza. I was definitely excited to use it.

It is also worth mentioning that there is black truffle oil or white truffle oil. The information I have read suggests that certain foods taste better with one kind of truffle oil over the other, but I think it might be something a person needs to determine for themselves.

Now, on to the pizza!

mushroom and fontina pizza with truffle oil 01

I started off by preparing the dough. I decided to use a recipe that uses yeast this time in order to get some of that fresh bread flavor. I didn’t take pictures of that part of the process, although I wish I would have taken a photo when the dough had been taken out of the bread machine and after it had been left to rest in a bowl for a half hour. The consistency was a bit too soft.

At least the good thing about dough is if it’s too sticky, you just add flour! Problem solved!

Once you have pressed your dough onto your pan, slip it into your oven and bake for 5-7 minutes at 400 degrees F.

mushroom and fontina pizza with truffle oil 02

Once the crust has been removed, drizzle it with a little olive oil. This is what I chose to use as my sauce along with some minced garlic and dried tarragon. The beauty of making pizza is pretty much anything goes, and you can tailor it to your taste buds.

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Slice your delicious mushrooms, and spread them around.

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Cut up the fontina cheese into slices, and evenly distribute it over the mushrooms. I don’t know about you, but I prefer to layer pizzas with the cheese on the top. I like it to melt over everything and cover the other toppings with a blanket of bubbly, cheesy, goodness! Fontina cheese is also a great tasting choice for a pizza. It is a bit like mozzarella, with a smoother and sweeter flavor. So yummy! You can’t tell I love cheese, can you?

mushroom and fontina pizza with truffle oil 05

Drizzle your truffle oil on your pizza sparingly; a little goes a long way. Place the pan in the oven and bake at 400 degrees F. for about 20 minutes. You could also wait and drizzle the truffle oil on top after it has finished baking, but I could taste the truffle flavor just fine putting it on beforehand.

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And there you go! Cut yourself a slice and enjoy your own homemade gourmet pizza!

 

Fontina and Mushroom Pizza with Black Truffle Oil

Rating: 51

Prep Time: 2 hours

Cook Time: 30 minutes

2 hours, 30 minutes

Yield: 1 Thick Crust Pizza (or 2 smaller Thin Crust Pizzas)

Fontina and Mushroom Pizza with Black Truffle Oil

Ingredients

    For the Pizza Dough
  • 1 1/3 c. water
  • 2 tbsp. olive oil
  • 1 tsp. sugar
  • 1 tsp. honey
  • 1 1/4 tsp. salt
  • 2 tbsp. cornmeal (optional)
  • 1 tsp. baking powder
  • 3 1/2 c. flour (extra for kneading)
  • 1 1/2 tsp. yeast
  • Pizza Toppings
  • 8 oz. fontina cheese, sliced
  • 1/2 lb. mushrooms (or as many as you like)
  • 1/2 tsp. dried tarragon
  • 1 tsp. minced garlic
  • drizzle of olive oil
  • drizzle of black truffle oil

Instructions

    Pizza Dough Preparation Instructions For Bread Machine
  1. Add the pizza dough ingredients to your bread machine in the order listed above.
  2. Set your bread machine to the dough cycle and let run. My dough cycle was an hour and a half.
  3. Place dough in a bowl and cover for 30 minutes in a warm, dry place to let rise a bit longer.
  4. When dough has risen, it may be too sticky. Add as much flour as needed, a little at a time, and mix with your hands until the dough no longer sticks to your fingers.
  5. Once the dough is ready, you may divide the dough in half to make two smaller pizzas with thinner crust, or one large thick crust pizza.
  6. Place the dough into your pan and press it with your hands and fingers to flatten it.
  7. Place in oven that has been preheated to 400 degrees F for 5-7 minutes.
  8. Topping and Baking Instructions
  9. Once the crust has been taken out of the oven, spread a drizzle of olive oil (or chosen sauce) onto the prepared pizza dough. Sprinkle 1/2 teaspoon of dried tarragon on top and 1 teaspoon minced garlic.
  10. Place your sliced mushrooms on the pizza, followed by the sliced fontina cheese (make sure you have cut off the cheese rind if there is one present).
  11. Drizzle some black truffle oil over the pizza toppings to your preference.
  12. Place pizza in oven to bake for about 20 minutes at 400 degrees F.

Notes

Try adding garlic powder or other herbs to the dough to add different flavors.

http://rangeelichick.com/food/fontina-mushroom-pizza-black-truffle-oil/

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