Truffle Pizzette

Serves 4-8

Ingredients 

  • Pizza dough
  • 650g 00 flour
  • 325ml warm water
  • 50ml milk
  • 7g Yeast
  • 1 tsp Sea Salt
  • 1 tbsp Olive Oil
    •  

For the toppings

  • 100g Tomato pizza sauce
  • 150g Mozzarella
  • 1 tbsp White Truffle Oil
  • 4 chestnut Mushrooms, finely sliced
  • 1 tbsp Minced Black Truffle (optional)
  • 1 tbsp Black Truffle Oil
  • 1 tsp Thyme
  • Salt and Pepper to season

Method

    1. Whisk your yeast into the warm milk and water and leave to start bubbling for 5 minutes. In a large mixer using a dough hook or by hand knead your flour, oil, yeasty water and salt for 10 mins until smooth. Form into a ball and leave covered to prove for 1-2 hours.
    2. Then knock back and divide into 6-8 small pizza dough balls. Prove for a further 45 mins.
    3. Preheat your pizza oven to 375˚C or domestic oven to 220˚C.
    4. Sauté your mushrooms with thyme, Truffle Mince and Black Truffle Oil.
    5. On a floured surface roll out your pizza bases and then transfer onto a peel with polenta to prevent sticking. Top with a ladle of tomato sauce and truffled mushrooms. Place some mozzarella balls in the gaps and bake for 2-3 mins in a wood fired pizza oven or 10-12 in a conventional oven.
    6. Drizzle with White Truffle Oil and garnish with torn basil leaves.