Home made pizza is just addictive. When you discover that you can have pizza any time you want, and that home made pizza can actually be cheap and sometimes even nutritious, everything changes.
Sometimes I make pizzas that use up whatever is in the fridge. Sometimes I go out and buy all my favourite things to pile up on a pizza. Sometimes I make them healthy with less cheese and more veggies. Today I am making a super posh pizza with a melty truffle sauce on top. Just because I can.
Whoever you are, you can make pizza too. Especially if you have a bread maker. Your bread maker will churn out perfect dough with minimal effort, if only you will let him. Otherwise, try it by hand- its still not that hard. Delia Smith’s recipe was my go-to until I bought my bread maker. A few weeks ago I posted a recipe for a 5 minute white wine pizza sauce. All in all, minimal effort is required here.
The truffle veloute I use for this recipe comes from Truffle UK. (What is veloute? Good question. It’s a type of french sauce. It’s meant to use stock, usually chicken stock. This actually doesn’t, but they still call it that. Shrug.) It has a very thick velvety texture, melting into whatever you add it to a bit like butter, and it contains real truffle which is a nice little luxury. You could use truffle oil or truffle butter in its place. If you felt really dedicated to the cause, you could add some truffle oil or butter to cream or bechamel, and call it a home made veloute. You can’t go too wrong.
With the richness of the truffle, this pizza doesn’t need a whole lot of cheese- I just use one ball of fresh mozzarella and its perfect.Print
- 1 pizza dough
- 1 serving of white wine pizza sauce
- 1 large portabella mushroom or a few small portabellini mushrooms- thinly sliced
- 1 ball fresh mozzarella
- A few spoonfuls of truffle veloute (or truffle oil or butter)
- Pre-heat the oven to 220C / 430F
- Roll out your pizza dough either using a rolling pin, or by stretching it. I prefer to stretch but it takes some practice!
- Put the dough on a pizza stone if you have one, or an oiled pizza tray if you don’t. I use a pizza tray with holes on the bottom to ensure that the bottom can go crisp.
- Spread out the sauce on top of the dough
- Pile on the mushrooms and mozzarella
- And then place in the oven…
- After 10 minutes, when it is just about ready, remove from the oven.
- Using a teaspoon, drop small dots of the truffle sauce all over the pizza.
- Return to the oven for 2 more minutes, until the sauce has melted a little.
- Serving Size: 6 slices
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg