Savour the exquisite combination of earthy mushrooms and the luxurious aroma of fresh in-season truffles from the Southern Forests on this decadent pizza.
Serves 4
Vegetarian | Nut Free
INGREDIENTS
1 ½ cups self-raising flour, plus more for kneading
1 cup plain Greek yogurt
1 tablespoon olive oil
1/2 cup whole-milk ricotta
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Fresh Genuinely Southern Forests truffle
200g fresh Oyster mushrooms
Sprig of fresh r osemary
1 tsp dried thyme
METHOD
Mix flour and Greek yogurt together in a bowl to form a dough; transfer to a work surface floured with self-raising flour.
Knead dough, adding more flour as needed to keep dough from being too sticky, about 8 to 10 minutes.
When the dough has come together, form into a ball shape and put it back into the bowl and cover. Allow the dough to rise for 30 minutes.
Preheat oven to 180'C and oil a pizza tray.
Roll out pizza dough to your desired shape and thickness, and lay on the pizza tray.
Spread the ricotta over the dough creating an even layer, and top with chopped oyster mushrooms.
Cover with shredded mozzarella cheese and grated parmesan cheese, and dried thyme. Lay a sprig of fresh rosemary over the pizza.
Place into the oven and bake for 20 minutes.
Before serving, grate fresh truffle over the cheese with a microplane. The heat of the pizza will quickly release the truffle aroma to flavour the dish.
TIPS
To create this dish outside of truffle season, substitute truffle oil or truffle aioli instead of fresh truffle.
Recipe by Genuinely Southern Forests.
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