Pizza with Oyster Mushrooms, Parmigiano Reggiano and White Truffle

Pizza with Oyster Mushrooms, Parmigiano Reggiano and White Truffle

Pizza with Oyster Mushrooms, Parmigiano Reggiano and White Truffle

Yield: Makes 2 ea. 10–12 in. pizzas


Ingredients

2 each 7-oz. Wood Stone Dough balls
½ lb. oyster mushrooms, sliced
2 Tbsp. extra virgin olive oil
1 each shallot, minced
Kosher salt and freshly ground pepper
3 oz. Parmigiano Reggiano cheese, grated
White truffle shavings or white truffle oil


Preparation

Oven Temperature: 550-580 degrees

Flame Height: 3.8

Toss the mushrooms with the shallot, olive oil, and salt and pepper to taste. Roast in a shallow skillet in front of flame, stirring occasionally until slightly caramelized and cooked through, about 5 minutes.

To assemble pizza, scatter the mushrooms over the formed dough to about ¾-in. from the edge. Distribute cheese evenly.

Flame Height: 3.6

Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

 Scatter white truffle shavings over the pizza or drizzle with truffle oil.

 



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