Recipe - Pizza Bianca with Mushrooms and the Melchiorri Black Truffle Sauce

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.

1 lb mixed mushrooms
1 clove of garlic finely minced
2 tablespoons Melchiorri Olio Frantoio EVOO Melchiorri Frantoio Extra Virgin Olive Oil
1 teaspoon A L’ Olivier Black Truffle Infused EVOO A L'Olivier Black Truffle from Périgord Infused Extra Virgin Olive Oil
Pinch each of salt and pepper.
1 teaspoon fresh thyme leaves
3 tablespoons butter
2 tablespoons all -purpose flour
1 cup heavy cream
3 tablespoons Melchiorri Black Truffle Sauce Melchiorri Black Truffle Sauce
1 lb pizza dough from your favorite pizzeria or baker
1 tablespoon freshly grated lemon zest

Time: 1 hour

Yield: 1 pie

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.

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.