ROBIOLA PIZZA WITH WHITE TRUFFLE OIL
Categories Cheese Garlic Mushroom Appetizer Bake Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes five 9-inch-pizzas
Number Of Ingredients 16
Steps:
- In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms a dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
- Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 5 balls.
- On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.
- Preheat oven to 550° F
- Cut mushrooms into 1/4-inch dice. Quarter zucchini lengthwise and cut off seed core. Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste.
- Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge. Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each. Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden.
- Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil. Top and bake remaining pizzas in same manner.
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Zara Rothwell
[email protected]This is the best pizza I've ever had!
Mehran Niazi
[email protected]This pizza was amazing! I loved the combination of flavors.
Martin Davis
[email protected]I'm not a big fan of pizza, but this one was really good. I'll definitely be making it again.
Ezaj Khan
[email protected]This pizza is perfect for a party. It's easy to make and everyone loves it.
Rayyan Manj
[email protected]I didn't have any white truffle oil, so I used olive oil instead. It was still good, but I think it would have been better with the white truffle oil.
provash haldar
[email protected]I'm allergic to mushrooms, so I had to leave them off my pizza. It was still delicious though!
junaid jam
[email protected]This recipe was a bit too complicated for me. I think I'll stick to my regular pizza recipe.
Shahwar mashadi
[email protected]I'm not sure what I did wrong, but my pizza turned out a bit dry. I think I might have overcooked it.
Aaron Pearson
[email protected]This pizza was a bit more work than I expected, but it was worth it. It was so delicious!
Marissa Gilbert
[email protected]I followed the recipe exactly and my pizza turned out great! I'm definitely going to make this again.
Shristi
[email protected]The crust was a little too crispy for my liking, but the toppings were delicious.
Jayden Kittl
[email protected]This pizza was a bit too rich for my taste, but it was still good. I think I would have preferred it with a different cheese.
Chatgami ZM Warriors
[email protected]I'm not a huge fan of white truffle oil, but I thought it worked well on this pizza. The robiola cheese was also a nice touch.
Nagji Rajput
[email protected]This pizza is perfect for a special occasion. It's elegant and delicious.
Mabel Ifeoma
[email protected]I was a little skeptical about the white truffle oil, but it really made this pizza special. I'll definitely be using it again.
M D Sonu
[email protected]This pizza was easy to make and turned out great! The crust was crispy and the toppings were flavorful.
Hendrina Kalinde
[email protected]I've never had robiola cheese before, but it was delicious on this pizza. The white truffle oil was also a nice touch.
Shahzaib Lar
[email protected]This pizza was a hit! The white truffle oil gave it a luxurious flavor, and the robiola cheese was perfectly creamy. I'll definitely be making this again.