This truffled mushroom pizza I made the other night just oozes umami and is a total feast for the taste buds!
Then I brushed on some olive oil and fresh garlic
And dropped on a bunch of fresh mozzarella (the kind in packed in liquid)
And then, the mushrooms. This is a few cups of cremini and shitake mushrooms, first sauteed in butter with garlic and then cooked down with red wine and finally tossed with a few tablespoons of truffle oil. The smell of these mushrooms is mind bending! (I actually made them for a vegetarian lasagna I served last weekend but set aside a little extra with this pizza in mind.
Flake some goat cheese all over the top too.
This entire time you want your oven cranked up as high as it will possibly go (mine goes to 550) and you want a pizza stone in there the pre-heating with the oven. I like to pre-heat mine for about 45 minutes so that everything is piping hot. Then use the pizza peel to deliver the pie to the stone. I use the Lodge Pro Logic Cast-Iron 14-Inch Pizza Pan and the EXO Super Peel Pizza Peel
Now don't go anywhere because it doesn't take long to cook. Here it is after about 5 minutes. The crust has already risen, the cheese is melting, and it's starting to brown.
After 8 total minutes in the oven, it's done! Time to grate some fresh parmesan over the top.
Then for some color, texture, and deliciousness, I grabbed some of my micro greens
And cut them close to the soil line right over the pizza.
I think I need to cook down a batch of these mushrooms about once a week so this pizza is always an option!