Pizza With Mushrooms Mozzarella And Truffle Recipes

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ALLIE'S MUSHROOM PIZZA



Allie's Mushroom Pizza image

A simple mushroom spinach pizza, much better then takeout pizza!

Provided by ALLIEB

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
  • In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
  • Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 26.2 g, Cholesterol 23.1 mg, Fat 13.2 g, Fiber 1.2 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 469 mg, Sugar 1.5 g

SMOKED MOZZARELLA MUSHROOM PIZZA



Smoked Mozzarella Mushroom Pizza image

Top a refrigerated crust with portobello mushrooms, smoked mozzarella and prosciutto for a hearty starter. Made in a 15x10x1-in. pan, the pizza could even be cut into larger pieces and served as an entree.-Edwina Gadsby, Hayden Idaho

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 24 servings.

Number Of Ingredients 9

2 tablespoons butter, divided
2 tablespoons olive oil, divided
2/3 cup sliced red onion
1/2 pound sliced baby portobello mushrooms
1 garlic clove, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 cups shredded smoked mozzarella cheese
2 ounces sliced prosciutto or deli ham, finely chopped

Steps:

  • Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

PIZZA WITH MUSHROOMS, MOZZARELLA, AND TRUFFLE



Pizza With Mushrooms, Mozzarella, and Truffle image

Number Of Ingredients 9

2 pounds Pizza Dough
1 pound mushrooms, wild and regular
6 tablespoons EVOO
2 tablespoons shallot (about1)
2 tablespoons thyme
1/4 cup cognac or brandy
2 teaspoons soy sauce
6 cloves garlic
1 pound mozzarella, fresh

Steps:

  • Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.
  • Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.
  • Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.
  • Add cognac or brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add soy sauce and stir to combine. Season to taste with salt and pepper and transfer mixture to the chilled plate. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes.
  • Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert on an outdoor grill.
  • When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.
  • Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1/4 of mozzarella pieces. Scatter 1/4 of sliced mushrooms over pizza and scatter with 1/4 of whole thyme leaves and 1/4 of sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil.
  • Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.
  • Drizzle with truffle oil (if using) and serve immediately.

WILD MUSHROOM PIZZA WITH TRUFFLE OIL



Wild Mushroom Pizza With Truffle Oil image

This recipe is from Cooking Light, and I waited a while to try it because of the expense of the truffle oil.....wish I hadn't. This is delicious. Don't forget the sea salt or flake salt at the end. Since making this, I've tried this on Naan bread to save time instead of making the pizza dough. It's better on the pizza dough, but still delicious on the Naan bread. Prep time includes rising time for the dough.

Provided by breezermom

Categories     Cheese

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon sugar
2 1/4 teaspoons fast rise yeast
1/2 cup warm water (100 - 110 )
6 2/3 ounces all-purpose flour, divided or 1 1/2 cups all-purpose flour
1/2 teaspoon salt, divided
cooking spray
2 teaspoons cornmeal
2 teaspoons olive oil
2 cups shiitake mushroom caps, thinly sliced
2 cups cremini mushrooms, thinly sliced
1 1/2 cups portabella mushrooms, sliced into 1/4 inch thick slices or 4 ounces portabella mushrooms
2 1/2 ounces Fontina cheese, shredded and divided or 2/3 cup Fontina cheese
2 teaspoons fresh thyme, chopped
1/2 teaspoon truffle oil
1 ounce grated fresh parmesan cheese or 1/4 cup grated fresh parmesan cheese
1/4 teaspoon sea salt or 1/4 teaspoon flake salt

Steps:

  • Pizza Crust:.
  • Dissolve sugar and yeast in warm water in a large bowl; let it stand 5 minutes. Weigh or spoon 5.6 oz flour into dry measuring cups; level with a knife. (1 1/4 cups).
  • Add the flour and 1/4 tsp salt to the yeast mixture; stir until a soft dough forms. Turn the dough out onto a lightly floured surface.
  • Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands. (Dough will feel tacky).
  • Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the surface of the dough with plastic wrap lightly coated with cooking spray; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into the dough. If the indentation remains, the dough has risen enough.
  • Punch the dough down; cover and let it stand 5 minutes.
  • Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll the dough into a 12 inch circle on a floured surface. Then place the dough on the prepared baking sheet. Crimp the edges of the dough with your fingers to form a rim; let rise for 10 minutes.
  • Preheat the oven to 475°.
  • Mushroom Topping:.
  • While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
  • Sprinkle 1/4 cup fontina evenly over the dough. Arrange the mushroom mixture evenly over the fontina.
  • SPrinkle with thyme; drizzle evenly with the truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over the top.
  • Bake at 475° for 15 minutes or until the crust is lightly browned. Slide the pizza onto a cutting board; sprinkle with sea salt. Cut into 8 slices and serve immediately.

Nutrition Facts : Calories 366.7, Fat 10.8, SaturatedFat 5.1, Cholesterol 26.9, Sodium 699.2, Carbohydrate 53.5, Fiber 4.2, Sugar 5.9, Protein 16.1

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PIZZA WITH MUSHROOMS, MOZZARELLA, AND TRUFFLE RECIPE - FLIPBOARD
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Top Asked Questions

How to cook mushrooms in pizza dough?
Preheat the oven to 475°. While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
How do you cook oyster mushrooms on a pizza?
Place cremini mushrooms over oyster mushrooms; top with extra mozzarella cheese. Drizzle white truffle oil over pizza and season with salt and black pepper. Place pizza in oven at for 10 to 12 minutes, until the crust is a golden brown color. Remove from oven and slice the pizza into eight pieces using a pizza slicer or a sharp knife.
How to cook a pizza with truffle oil?
Drizzle white truffle oil over pizza and season with salt and black pepper. Place pizza in oven at for 10 to 12 minutes, until the crust is a golden brown color. Remove from oven and slice the pizza into eight pieces using a pizza slicer or a sharp knife.
What do you put on a pizza with mozzarella cheese?
Scoop some ricotta cheese with a spoon and place on top of the mozzarella cheese. Place oyster mushrooms over mozzarella cheese. Place cremini mushrooms over oyster mushrooms; top with extra mozzarella cheese. Drizzle white truffle oil over pizza and season with salt and black pepper.

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