Morel Mushroom & Black Truffle Pizza
A uniquely flavored pizza - with a black truffle crust and topped with fried morel mushrooms, you'll be left foraging the fridge for more.
Ingredients
- 16 oz raw pizza dough homemade or store bought
- 2 tablespoons corn meal for dusting peel
- 8 oz morel mushrooms cut into rings
- ¼ cup black truffle butter melted
- ¼ cup Alfredo sauce
- ¼ cup Parmesan cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup roasted garlic cloves
- 4 cherry tomatoes cut in halves
- 2 green onion chopped
- 2 tablespoons capers
- 2 tablespoons rosemary
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ½ teaspoon salt to taste
- 1 tablespoon flour for dusting
Instructions
- Prior to cutting morels, soak in a cool saltwater bath for at least 8 hours if fresh picked. This will kill any bugs hidden in the nooks and cranies. Gently rinse and let dry before cutting into rings or long strips.
- Preheat the oven to 425 F. If using, place a pizza stone in the oven and let preheat for at least one hour prior to cooking.
- Dust a large clean surface with flour. Roll out the pizza crust to be about a half inch thick. Sprinkle the corn meal onto a baking sheet (or onto the pizza stone directly. Assemble the rest of pizza directly on the preheated pizza stone very carefully).
- Brush the pizza crust with the melted black truffle butter edges to edge. Then spoon the Alfredo sauce into the center of the pizza dough and spread to the edges - leave about a half inch crust all the way around.
- Spread the Parmesan cheese over the pizza followed by about 3/4 of the mozzarella cheese. Arrange the morels, roasted garlic, tomatoes, green onion, capers and rosemary.
- Add a generous cracking of fresh peppercorns and sea salt to taste. If there's any remaining truffle butter, drizzle it over the pizza. Drizzle the olive oil over the morels. Sprinkle on the remaining mozzarella cheese.
- Bake the pizza for 15-25 minutes, until the pizza crust is puffed up and golden brown. Enjoy
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