Robiola White Truffle Pizza Recipes

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ROBIOLA PIZZA



Robiola Pizza image

Robiola, a mild and creamy Italian cheese, makes an excellent topping for pizza. This recipe comes to us from chef and restaurateur Pino Luongo.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 1 twelve-inch pizza

Number Of Ingredients 5

Extra-virgin olive oil, for pans and drizzling
Quick Basic Pizza Dough
200 grams robiola
2 teaspoons white-truffle oil
Freshly ground pepper

Steps:

  • Preheat oven to 500 degrees. Lightly oil one 14-inch pizza pan; set aside.
  • Set one quarter of the dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pan. Continue pressing dough outward until it fits just inside rim of pan.
  • Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes
  • Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately.

BURATTA TRUFFLE PIZZA



Buratta Truffle Pizza image

Provided by Food Network

Categories     main-dish

Time P1DT2h15m

Yield 4 pizzas

Number Of Ingredients 12

2 tablespoons sugar
1 tablespoon extra-virgin olive oil, plus more for greasing
1/2 teaspoon active dry yeast
3.55 cups pizza flour, preferably Caputo Nuvola Super
3.55 cups soft wheat flour, preferably Caputo Type 1
10 teaspoons kosher salt
Fine semolina, for dusting
80 leaves fresh basil
20 grape tomatoes, halved
8 truffle burrata, preferably Belgioioso
Olive oil, for drizzling
16 slices prosciutto di Parma

Steps:

  • For the pizza dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
  • Mix the two types of flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
  • Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
  • Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours (see Cook's Note).
  • For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
  • Working in batches, dust a ball of dough heavily with semolina flour. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
  • Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel), until the dough in the center is stretched to about 1/8-inch thick. Repeat with the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
  • Spread each pizza with about 20 leaves fresh basil, then layer on 10 cherry tomato halves and break 2 burrata on top of each pizza and spread it on. Drizzle with oil.
  • Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Top hot pizzas with 4 slices prosciutto and serve hot. Enjoy!

TRUFFLE PIZZA



Truffle Pizza image

Provided by By Alex Snodgrass

Time 25m

Number Of Ingredients 13

2 par-baked 12inch thin pizza crusts (I buy mine at Jimmy's Italian Grocery Store in Dallas)
4-6 oz. of Robiola Cheese, at room temp to make spreading easier
1/4 cup crumbled goat cheese
1/4 cup white truffle oil (or more depending on your pizza crust size)
kosher salt, to taste
black pepper, to taste
2 cups arugula
1 tbsp. good olive oil
1 tbsp. lemon juice
1 tbsp. good balsamic vinegar
Truffle salt, to taste
about 6 thinly shaved pieces of proscuitto
You will also need a pizza perforator to "rake" the pizza.

Steps:

  • Preheat oven to 375 degrees. Lay one of the pizza crusts on a large cutting board or pizza stone. Spread the room temp robiola cheese all over the pizza crust so that it is evenly coated. Now sprinkle the goat cheese all over the top of the spread robiola. Place the other thin crust pizza on top of the cheese coated crust. Drizzle the truffle oil all over the top of the pizza. Now, using the perforator, rake the top of the pizza so that the truffle oil can seep into the pizza and the pizza will cook evenly. Press hard and rake hard, but don't destroy your pizza by sawing it open. Sprinkle the top lightly with kosher salt. Place in the oven (directly on the rack, NOT on a pizza stone or baking sheet) and bake until the top of the pizza is golden brown. Cooking time will vary depending on how thick or thin your pizza crust. Mine cooks for about 10 minutes. Meanwhile, place arugula in a small bowl and drizzle with 1 tbsp. olive oil, the lemon juice, and the balsamic vinegar. Season lightly with kosher salt and pepper. Remove pizza from oven when it is golden brown. Top with the dressed arugula and the thinly sliced proscuitto and dust the pizza all over with truffle salt, to taste. Serve and enjoy!

ROBIOLA PIZZA WITH WHITE TRUFFLE OIL



Robiola Pizza with White Truffle Oil image

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

5 packed teaspoons fresh compressed yeast* (from a 2-ounce cake)
1 tablespoon olive oil
a pinch sugar
1 cup cold water
21/2 to 31/2 cups all-purpose flour
1/4 cup white cornmeal
3 tablespoons whole-wheat flour
2 1/2 teaspoons salt
1/2 pound Portobello mushroom caps
1 3/4 pounds zucchini (about 3 medium)
1/2 cup chopped fresh chives
5 cups young fresh Robiola cheese (2,000 grams)
5 tablespoons cornmeal
5 tablespoons white truffle oil (a 1.8-ounce bottle)**
*available refrigerated at many supermarkets
**available at specialty foods shops

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.

ROBIOLA WHITE TRUFFLE PIZZA



Robiola White Truffle Pizza image

Provided by Food Network

Categories     dessert

Time 50m

Yield 3 (9-inch) pizzas, or 6 to 8 s

Number Of Ingredients 11

5 packed teaspoons fresh compressed yeast (from a 2-ounce cake)
1 tablespoon olive oil
Pinch sugar
1 cup cold water
2 1/2 to 3 1/2 cups all-purpose flour
3 tablespoons whole-wheat flour
2 1/2 teaspoons salt
5 cups young fresh robiola (cheese)
5 tablespoons semolina
5 tablespoons white truffle oil
1-ounce shaved white truffles

Steps:

  • In 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 of all-purpose flour, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms 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 6 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 degrees F. Spread 1 cup robiola on each round of dough, leaving a 1/2 inch border around the edge. Place another piece of thin, rolled out dough on top. Dock pizza all over so cheese can ooze through. Sprinkle 1-tablespoon semolina on each of 2 baking sheets and transfer 1 pizza to each. Bake in batches in lower third of oven 10 minutes, or until crust is crisp and golden. Transfer pizzas to plates and drizzle each with 1-tablespoon truffle oil and shaved truffles. Top and bake remaining pizzas in the same manner.

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