Pizza with Ricotta, mushrooms, truffle, pine nuts and thyme
The pizza of pizzas!
What you need:
A mix of fresh mushrooms like Chanterelles, Black trumpet mushrooms etc.
200g Ricotta cheese
an oil made of basil, thyme or parsley ( blend a handful for 5 min with a neutral oil )
1 garlic clove
600 grams Manitoba tipo 00 flour
2 tsp salt
1 1/2 tsp dry yeast
3 teaspoon extra-virgin olive oil
4 dl lukewarm tap water
Take the bowl of your kitchen machine and pour in all ingredients.
With the dough hook attached let the machine knead thoroughly for 10 minutes.
The dough is useable after it has rested and risen for 2 hours but ideally let is rise in a air tight box for 1 hour in room temp. and for 12 hours in your fridge.
Heat the oven on max temperature
Shortly fry the mushrooms in a wok pan with a crushed clove of garlic for 2 min
Season with salt and pepper
Butter the pizza dough with Ricotta cheese
Add the mushrooms
Sprinkle with a tiny bit of parmesan cheese
Sprinkle with a little bit of olive oil
Add the pine nuts
Bake in the oven on a baking stone or simply in the oven dish under max temperature until lightly golden brown
Add fresh, super thin sliced, truffle
Drizzle with a little of the herb oil and eventually a little bit of truffle oil
Sprinkle again with a bit of parmesan cheese
Drizzle with fresh thyme sprigs