Pizza and Flatbreads

Pizza Bianca with Mushrooms and the Melchiorri Black Truffle Sauce

A truffled cheese and mushroom pizza, a crisp green salad and a bottle of red are the makings for a restful, pre-holiday evening.



Time: 1 hour
Yield: 1 pie

Make the béchamel.

  • Sauté the mushrooms and garlic in olive oil until softened.
  • Give them a splash of vermouth and let it evaporate.
  • Add a pinch each of salt and pepper plus the thyme and set aside.
  • Off the heat stir in the black truffle oil.
  • Make a roux.
  • Melt the butter.
  • After it foams, stir in the flour. Cook for a minute or two.
  • Make a Béchamel. Stir in the heavy cream until the sauce thickens. Take it off the heat and stir in the Melchiorri Black Truffle Sauce. Set aside.

Make the pizza

  • Preheat the oven to 500 °F.
  • Use a pizza stone or a rimmed sheet pan turned upside down on the bottom rack of the oven to bake on.
  • Stretch the dough on a floured board or countertop, first with your hands then with a rolling pin. Spread the Béchamel evenly over the pie, leaving 1” around the edge. Sprinkle over the grated cheese, ½ the Fontina and ½ the Mozzarella. Layer on ½ the mushrooms and repeat. Slide the pizza into the oven. Bake 10 -15 minutes until golden and bubbly.
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