My wife gave me a little jar of sliced truffle in a Christmas cracker. I wanted to find the right thing to use this with and, for some strange reason, a mushroom pizza seemed the right thing. I have found it very difficult to find the perfect mushroom pizza in a pizzeria, but I think I might have created it. Fresh truffles and porcini somehow seem too extravagant for a pizza (and where would they come from in March??), but these preserved truffles and rehydrated porcini, with fresh sliced flat mushrooms gave a lovely balanced flavour. There’s no tomato sauce – the base is just lightly coated with olive oil and parmesan.
Makes one pizza to fit 10 inch pizza stone
One quantity of flatbread dough; 1 medium sized flat mushroom, thinly sliced; small handful dried porcini plus a few dried chanterelle, rehydrated in enough hot water to just cover; 1 tbsp grated parmesan; 1 tbsp olive oil; 1 tsp preserved sliced black truffle; ½ tsp chopped rosemary; 1 tsp grated garlic; 100 g buffalo mozzarella; 1 tsp truffle oil
Place the pizza stone, if using, in a cold oven and bring up to 230ºC. Allow stone to heat up for further 30 minutes.
Take a piece of dough about the size of a small orange. Roll out the dough to the size of the stone on a floured surface. Take the stone out of the oven and place on a heatproof surface. Place the dough onto the stone. Sprinkle over olive oil and rub all over the dough. Sprinkle parmesan all over. Then start to place the mushrooms over the dough, mixing with the grated garlic. Sprinkle over the rosemary, then place pieces of mozzarella all over. Return to the oven and bake for about 12–15 minutes until any bare dough is golden, the mozzarella has just melted and the mushrooms are cooked. Lay pieces of truffle over the hot pizza, sprinkle over some truffle oil and season with balck pepper to taste.