Truffled Mushroom Naan Pizza Recipes

TRUFFLED MUSHROOM NAAN PIZZA

Steps:

• Heat 1 tablespoon of olive oil in a skillet on medium-high heat. Add the onion once the oil is hot, and sauté for 5 minutes. Add the mushrooms, garlic, Italian seasoning, and salt & pepper, then cook for another 5 minutes, stirring occasionally, until everything has softened, and the liquid is released from the mushrooms.
• Meanwhile, set your oven's broiler to high and move the rack to the top third of the oven.
• Place the naans on a non-stick baking sheet. Drizzle a teaspoon of olive oil onto each naan. Top each naan with the mushrooms followed by the cheese.
• Broil for 5-6 minutes, or until the cheese is melted and bubbly. Drizzle the truffle oil on top of each pizza, and sprinkle with parsley. Serve immediately.

WILD MUSHROOM PIZZA WITH TRUFFLE OIL

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.