TRUFFLE SOURDOUGH PIZZA

Are there truffle pizza lovers in here?

Since I’ve tamed the levain, there is always something baking at my home. A sourdough pizza comes out almost as perfect as in Naples.

I must confess, I leave less sourdough on edges, cause I like my pizza well stuffed with goodies. For my oven oval shape works better.

Of course, making pizza sourdough from scratch takes quite some time. If you don’t want to bother, just buy the ready-to-use dough.

This is a white pizza.

Ingredients:

40 g butter

40 g flour

300 ml milk

2 garlic cloves (crushed or finely chopped)

50 g parmesan

salt

pepper

Method:

Melt the butter in a saucepan. Add flour and whisk for 2 min on medium heat. Do not let it go dark.
Add milk and whisk until the sauce has thickened.
Add the garlic, a pinch of salt and a pinch of freshly ground black pepper.
Add parmesan, take off the heat and whisk until the cheese has melted and the sauce became smooth.
This quantity is enough for 3 big pizzas.

Ingredients:

250 g pizza dough

1/3 of white sauce

100 g mushrooms

100 g mozarella

truffle-infused olive oil

handful on rucola and spinach

20 g of truffle cheese (I had goat cheese with truffles from Viinamärdi Talu)

salt

pepper

Method:

Warm the oven till 250С together with baking tray.
Dust the dough, hands and working surface with flour. Form a pizza base by stretching the dough in the air. Sourdough will easily stretch under its own weight. Be careful as it gets torn easily. I personally prefer to stretch the dough with fingers on a flour-dusted baking paper. Move from center to edges pressing the dough gently. If using ready-to-use dough, just spread it thinly.
Cover base with sauce, leaving edges uncovered.
Slice the mushroom and cover in olive oil. Spread on pizza.
Tear mozarella in chunks.
Add a pinch of salt and pepper.
Bake for 10-15 min or until the pizza and edges are golden.
Take out. Cover with spinach and rucola.
Spread some slices of truffle cheese or some truffle pieces instead.