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!
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.
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.
Slice your delicious mushrooms, and spread them around.
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?
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.
And there you go! Cut yourself a slice and enjoy your own homemade gourmet pizza!