Wild Mushroom Pizza With Truffle Oil Recipe 455

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WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

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

WILD MUSHROOM PIZZA WITH TRUFFLE OIL RECIPE - (4.5/5)



Wild Mushroom Pizza with Truffle Oil Recipe - (4.5/5) image

Provided by Melanie-3

Number Of Ingredients 17

1 teaspoon sugar
1 package quick-rise yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt, divided
Cooking spray
2 teaspoons cornmeal
2 teaspoons olive oil
2 cups thinly sliced shiitake mushroom caps (about 4
ounces)
2 cups sliced cremini mushrooms (about 4 ounces)
1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)
2.5 ounces shredded fontina cheese (about 2/3 cup), divided
2 teaspoons chopped fresh thyme
1/2 teaspoon truffle oil
1 ounce grated fresh Parmesan cheese (about 1/4 cup)
1/4 teaspoon sea salt or flake salt

Steps:

  • Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough fromsticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes. Preheat oven to 475°. While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently. Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 29

1 recipe Basic Pizza Dough, recipe follows
1/2 cup My Marinara Sauce, recipe follows
10 ounces mixed exotic mushrooms (shiitake, oyster, any wild mushrooms available), chopped
2 tablespoons olive oil
8 garlic cloves, roasted
3 ounces Gruyere cheese
3 ounces Parmesan cheese, grated
3 ounces Swiss cheese, grated
1 package yeast
1/2 teaspoon sugar
3/4 cup warm water
2 cups allpurpose flour
Dash of salt
2 tablespoons olive oil
1 medium to large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
4 tablespoons olive oil
1 (4ounce) can mushroom pieces, drained
1 (24ounce) can whole tomatoes, chopped, juice reserved
1 pound fresh tomatoes, diced
1 (4ounce) can ripe olives, diced
1 (6ounce) can tomato paste
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
  • Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
  • Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.

WILD-MUSHROOM PIZZA



Wild-Mushroom Pizza image

Can't find fresh tarragon in the middle of winter? Try substituting thyme, instead.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 50m

Yield Makes two 6-by-16-inch pizzas

Number Of Ingredients 9

3 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium shallots)
1 1/2 pounds mixed wild mushrooms, coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup dry white wine
3/4 cup heavy cream
1 pound pizza dough, divided in half
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh tarragon leaves

Steps:

  • Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool.
  • Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.

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