MUSHROOM PIZZA WITH HAVARTI CHEESE, FRESH HERBS, AND WHITE TRUFFLE OIL

MUSHROOM PIZZA WITH HAVARTI CHEESE, FRESH HERBS, AND WHITE TRUFFLE OIL

Havarti cheese, sauteed shiitake and baby bella mushrooms, fresh rosemary and thyme, and a little drizzle of white truffle oil for good measure

INGREDIENTS

PIZZA DOUGH:
  •  1 cup + 1/4 cup all-purpose flour
  •  3/4 teaspoon granulated sugar
  •  1/4 teaspoon active dry yeast
  •  1/2 teaspoon salt
  •  1/4 cup + 3 tablespoons warm water (105 to 115 degrees Fahrenheit)
  •  1.5 teaspoons extra virgin olive oil
  •  cornmeal, for dusting
TOPPINGS:
  •  2 tablespoons olive oil, plus more for brushing
  •  6 ounces shiitake mushrooms, stems removed and sliced into 1/4-inch slices
  •  4 ounces baby bella mushrooms, stems removed and sliced into 1/4-inch slices
  •  salt
  •  freshly ground black pepper
  •  2 large garlic cloves, finely chopped
  •  1 tablespoon roughly chopped fresh rosemary  (1-2 sprigs)
  •  2 teaspoons roughly chopped fresh thyme leaves (3-4 sprigs)
  •  2 tablespoons dry sherry
  •  5 ounces Castello Reserve Aged Havarti Cheese, grated
  •  3 ounces fontina cheese, grated
  •  white truffle oil, for drizzling (2 teaspoons roughly)
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