This Grilled Forager Pizza with Morels, Portobellas, and Truffle is for all those mushroom lovers out there. Portobellas and morels sit atop a pillowy bed of creamy ricotta, drizzled with truffle oil. Add a sprinkle of truffle salt to take this pizza from delicious to over the top! This is THE recipe for pizza night!
Grilled Forager Pizza with Morels, Portobellas, and Truffle
This Grilled Forager Pizza with Morels, Portobellas, and Truffle is for all those mushroom lovers out there. Portobellas and morels sit atop a pillowy bed of creamy ricotta, drizzled with truffle oil. Add a sprinkle of truffle salt to take this pizza from delicious to over the top! This is THE recipe for pizza night!
Servings: 2 servings
Ingredients
For the dough:
- 1 1/2 cups warm water, heated to 100-110 degrees
- 1 1/4 oz packet active dry yeast
- 4 cups flour
- 2 tsp salt
- olive oil
For the pizza:
- 1/2 cup ricotta cheese
- 1 cup portobello mushrooms , sliced
- 1 cup Dried morel mushrooms rehydrated
- 1 Tbsp truffle oil*
- 1/2 tsp truffle salt*
- parmesan to finish
Instructions
For the dough:
- Place water in a small bowl. Sprinkle in yeast, stirring until dissolved.
- In a large bowl, whisk flour and salt together. Slowly pour in yeast mixture, stirring to combine until mixture resembles a soft dough.
- Turn dough out on to a lightly floured surface. Keep extra water and extra flour nearby, in case your dough becomes too sticky or too dry. Knead dough until completely combined, and dough is smooth.
- Place dough in to an oiled bowl, covering it loosely with a damp kitchen towel. Place in a warm, draft free location in your kitchen, until dough has doubled in size (about 2 hours).
- Punch down your dough, placing it on a lightly floured surface. Cut dough in to three equal portions, repeating the above process of placing dough in oiled bowls, loosely covering with damp towels, and placing in a warm, draft free area. Allow dough to rise for a second time, but only for one hour.
- Dough is now either ready to use, or can be wrapped in plastic wrap and reserved for the following day.
To assemble pizza:
- Prep ingredients: slice portobellos, rehydrate morels (if needed), and have ricotta and parmesan at the ready.
- Preheat your grill over medium heat (use a grill pan if indoors).
- Lightly flour work surface, keeping extra on hand for when dough gets sticky.
- Roll dough out to about 9 inches. Misshaped = best. Lightly oil top, and then place oil side down on prepped grill. Lightly oil other side.
- Grill for about 3 minutes, and then flip. Top grilled dough with ricotta cheese and mushrooms. Grill for an additional 3-5 minutes, ensuring dough doesn't get overdone.
- Remove pizza from grill when done. Drizzle with truffle oil and truffle salt. Try to share.
Notes
*Truffle oil can be found at most olive oil co-ops or specialty food stores. If you're from Minnesota, the Black Truffle Oil from Stillwater Olive Oil is my favorite!
*Truffle salt can also be found in specialty food stores. I found my favorite in New York in Chelsea Market at the Filling Station.