Truffle and Mushroom Pizza
In 2013, I was a judge at a big pizza competition in Paris. In two days, I tasted seventy-three pizzas, most of them too rich and fussy for my taste. Almost every entry featured smoked fish, foie gras, gold leaf, or edible flowers. But one extravagant ingredient that I thought really did work was truffles, and that inspired me to come up with this pizza that makes the most of truffle paste, wild mushrooms, and two of my favorite French cheeses: nutty Comte and triple-cream Saint Andre. If you like, you can top the fully baked pizza with paper-thin slices of prosciutto or speck. And if you can get your hands on a fresh truffle, shave it on top right at the table. That's the kind of simple, earthy luxury I can really get behind.
In 2013, I was a judge at a big pizza competition in Paris. In two days, I tasted seventy-three pizzas, most of them too rich and fussy for my taste. Almost every entry featured smoked fish, foie gras, gold leaf, or edible flowers. But one extravagant ingredient that I thought really did work was truffles, and that inspired me to come up with this pizza that makes the most of truffle paste, wild mushrooms, and two of my favorite French cheeses: nutty Comte and triple-cream Saint Andre. If you like, you can top the fully baked pizza with paper-thin slices of prosciutto or speck. And if you can get your hands on a fresh truffle, shave it on top right at the table. That's the kind of simple, earthy luxury I can really get behind.
- fine sea salt and freshly ground black pepper
- 1 (13-ounce/370-gram) ball master dough , preferably with starter, made with poolish
- 2 pizza baking stones or steels, pizza peel
- flour, for dusting
- 8 ounces (225 grams) assorted mushrooms (such as pioppini, oyster, shiitake, and trumpet)
- olive oil, for sautã©ing
- 5 ounces (140 grams) part-skim mozzarella cheese, shredded (1-1/4 cups)
- 1-1/2 teaspoons (6 grams) truffle paste, or 1 fresh truffle (to taste)
- 1-1/2 ounces (45 grams) saint andrã© cheese
- Carbohydrate 33 g(11%)
- Cholesterol 21 mg(7%)
- Fat 14 g(22%)
- Fiber 2 g(10%)
- Protein 12 g(25%)
- Saturated Fat 5 g(27%)
- Sodium 542 mg(23%)
- Calories 308
Step-by-step
- Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
- Meanwhile, clean and trim the mushrooms so that they will all cook in about the same amount of time. Leave the pioppini and other small, delicate mushrooms whole. Slice the trumpets lengthwise into slices 1/8 inch thick.
- Heat a generous film of oil in a skillet over medium-high heat until very hot. Add the larger mushroom pieces and sauté for 1 minute. Add the remaining mushrooms, season with fine sea salt and pepper, and sauté, stirring often, for 2 to 3 minutes, until the mushrooms are softened but not browned. Remove from the heat and set aside.
- Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
- Dust a wooden peel with the flour. Open the dough on the work surface to a 13-inch round with a slightly raised edge. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
- Mound the mozzarella in the center of the dough and use your fingertips to spread it evenly over the surface, leaving a 3/4-inch border. Scatter the mushrooms evenly over the top.
- Slide the pizza onto the top stone. Bake for 7 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for 6 minutes, until the bottom is browned and crisp and the top is golden brown.
- Transfer the pizza to a cutting board and cut into 6 wedges. Garnish each wedge with 1/4 teaspoon dollops of truffle paste, pinches of the Saint Andre, and shavings of Comte. Scatter the arugula over the top and finish with a drizzle of extra virgin olive oil and a pinch each of pepper and Maldon salt.
A Parisian Dream: My Truffle and Mushroom Pizza
My love affair with pizza started, unexpectedly, in the heart of Paris. It wasn't a romantic rendezvous in a charming bistro, but rather a whirlwind of flour, fire, and a whole lot of cheese. In 2013, I found myself as a judge at a prestigious pizza competition, a culinary adventure that would forever change my perspective on this beloved dish. For two days, I sampled an astonishing seventy-three pizzas, each vying for the coveted title. Most were overly elaborate, a symphony of extravagant ingredients that often overshadowed the simple beauty of the pizza itself. I tasted smoked fish, foie gras, even edible gold leaf! The creations were certainly inventive, but lacked a certain…soul.
Then came a pizza that was different. It was simple, elegant, and utterly unforgettable. The star ingredient? Truffles. The earthy, intoxicating aroma immediately captivated me, a perfect counterpoint to the creamy mozzarella and earthy mushrooms. That unforgettable taste sparked an inspiration, a desire to create my own version of this Parisian dream. And so, my Truffle and Mushroom Pizza was born.
This isn't your average pizza. It’s a celebration of simple, high-quality ingredients. The earthy wild mushrooms, meticulously sautéed to perfection, provide a robust base. Then comes the luxurious truffle paste, a rich and intensely flavored addition that takes this pizza to a whole new level. Two of my absolute favorite French cheeses – the nutty Comte and the decadent triple-cream Saint André – add layers of flavor and texture. The combination is heavenly, a harmonious blend of earthy, creamy, and nutty notes that dance on the palate.
The preparation itself is a culinary journey, a process as delightful as the final product. I start with a high-quality master dough, allowing it to warm gently to room temperature. The mushrooms, a carefully curated selection of various varieties, are sautéed with precision to achieve a perfect balance of texture and flavor. The careful placement of the mozzarella and mushrooms on the dough is crucial, creating an aesthetically pleasing and delicious final product. Finally, the baking process, using two pizza stones for optimal crispness, is an art in itself. The careful attention to each step is what transforms this recipe into something truly extraordinary. The crust is beautifully crisp, with a subtle char that enhances the overall taste. The cheese is perfectly melted, creating a luscious, gooey texture that complements the earthy flavors of the mushrooms and truffle. The Saint Andre offers a soft creamy richness, a delicious contrast to the sharp notes of the Comte cheese.
When the pizza emerges from the oven, golden brown and fragrant, it's a moment of pure culinary bliss. I like to garnish each slice with a small dollop of truffle paste, the earthy aroma wafting through the air. A few shavings of Comte and a sprinkle of arugula add a final touch of elegance and freshness. The addition of a drizzle of high-quality extra virgin olive oil elevates the dish, enhancing the flavors and adding a layer of richness. A final pinch of pepper and Maldon salt enhances every bite, balancing the rich flavors and adding a touch of elegance.
More than just a recipe, this pizza is an experience, a testament to the simple elegance of French cuisine and the transformative power of quality ingredients. It's a story in every bite, a reminder that sometimes, the most exquisite dishes are born from the simplest of inspirations. And it's a taste of Paris, a taste that I'll always cherish.
This Truffle and Mushroom pizza is more than a meal, it's a memory. It is a reminder of the unforgettable experience in Paris, of the delicious fusion of flavors and textures, and most importantly, of the simple pleasures of life, of simple, high-quality ingredients and the simple joy of sharing something exquisite with those you love.
