Mushroom Truffle Pizza

Elevate your menu with Mimmo’s Mushroom Truffle Pizza. Made with homemade dough or Caputo “00” Americana Frozen Dough, this recipe is the perfect way to showcase premium toppings on a premium base.

Ingredients

1x 280g Caputo “00” Americana Dough Ball
OR 1x Caputo “00” Americana Frozen Dough Ball
2 Tablespoons Urbani Truffle Cream
80g Torre Lupara Buffalo Mozzarella Bocconcini
2 Portobello Mushrooms, roasted and sliced
- 2 Tablespoons Olitalia Extra Virgin Olive Oil
- Salt, Pepper, Rosemary and Thyme, to taste

Pecorino Molitenro Tartufo Cheese, to taste
5 Slices Imported Spec
Fresh Basil, to taste
Olitalia Extra Virgin Olive Oil, to drizzle
Caputo Semola Flour, to stretch

Instructions:

Prepare (or thaw) Caputo “00” Americana Dough Ball.

2. Prepare roasted portobello mushrooms:

Preheat oven to 400F.
Clean and pat dry mushrooms.
Into a bowl combine mushrooms, Olitalia Extra Virgin Olive Oil, salt, pepper, rosemary, and thyme.
Place mushrooms on a sheet pan and roast for 10-12 minutes, cap side up.
Remove from the oven, once they have cooled slice them length wise about a ¼ in thick and set aside.

3. Ensure oven is set to 575F- 600F.

4. Stretch dough on top of a clean surface dusted with Caputo Semola. Add onto a peel also dusted with Caputo Semola.

5. Start with a spread of urbani truffle cream as the base, then Torre Lupara Bocconcini and sliced roasted mushrooms.

6. Place in the oven and bake for 5-7 minutes or until the crust is golden brown and the cheese has completely melted. Turn the pizza 180 degrees halfway to ensure an even bake.

7. Remove your pizza from the oven, top with shaved pecorino moliterno tartufo cheese, fresh basil, sliced imported speck and a drizzle of Olitalia EVOO

8. Serve and enjoy!