Mushroom Truffle Pizza

Recipe courtesy of the Mushroom Council and


Yield: 4 servings


For the piadina:
1 cup all purpose flour
¼  cups of yellow corn meal
1 tsp salt
2 tsp sugar
2 tbl melted butter
1 tsp lemon juice
½ cup water

For the pizza topping:
1 cup slivered onions sautéed lightly until caramelized
2 oz fresh mozzarella, grated
2 oz each, roasted Crimini, White, Portabella mushrooms coarsely chopped
2 tbl Colavita Pepper or Truffle Oil
1 tsp fresh chopped thyme
Salt and freshly ground Pepper


For the piadina:

Melt the butter. Combine all dry ingredients then add the lemon juice. Toss and crumble together. Add the water in two batches. Work at least 6-8 minutes by hand, kneading like bread dough until soft. Allow the dough to rest for 15 minutes. Cut into 3 oz pieces and roll into thin 6-8 inch discs. Grill or griddle until golden brown.

For the pizzas:

Preheat oven to 350 degrees. Place cooked piadinas on a sheet pan. Distribute ingredients on top starting with mushrooms, then onions, finishing with mozzarella and fresh thyme. Warm in 350 degree oven to melt cheese and warm ingredients. Drizzles with your Colavita Truffle Oil or your favorite Colavita Olive Oil.


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