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Pizza with Ricotta, mushrooms, truffle, pine nuts and thyme

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 )

  • fresh thyme

  • pine nuts

  • parmesan cheese

  • 1 garlic clove

  • fresh truffle

  • truffle oil

Dough:

  • 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

 

Method:

  • 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.

Topping:

  • 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

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