Robiola Pizza With White Truffle Oil
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Water (cold)1 cups
All-Purpose Flour3 tbsps
Wheat Flour (whole-)2.5 tsps
Salt1 cup
Chives (chopped fresh)5 tbsps
CornmealDirections:
1
Top and bake remaining pizzas in same manner
2
In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth
3
Stir in remaining water
4
In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt
5
With mixer on low speed stir in yeast mixture and blend until mixture forms a dough
6
With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes
7
Put dough in an oiled deep bowl and turn to coat with oil
8
Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down
9
Divide dough into 5 balls
10
On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper
11
Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap
12
Preheat oven to 550° F Cut mushrooms into 1/4-inch dice
13
Quarter zucchini lengthwise and cut off seed core
14
Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste
15
Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge
16
Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each
17
Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden
18
Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil
19
In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth
20
Stir in remaining water
21
In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt
22
With mixer on low speed stir in yeast mixture and blend until mixture forms a dough
23
With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes
24
Put dough in an oiled deep bowl and turn to coat with oil
25
Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down
26
Divide dough into 5 balls
27
On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper
28
Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap
29
Preheat oven to 550° F Cut mushrooms into 1/4-inch dice
30
Quarter zucchini lengthwise and cut off seed core
31
Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste
32
Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge
33
Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each
34
Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden
35
Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil
36
Top and bake remaining pizzas in same manner