Made with our Calivirgin Truffle Olive Oil
Servings: 6 | Prep Time: 15 min | Total Time: 1 hour
- INGREDIENTS
- INSTRUCTIONS
Sautéed Mixed Mushrooms:
- 1 cup mixed mushrooms, sliced
- 1 clove garlic, minced
- 1 shallot, diced
- 1 sprig fresh thyme
- Splash of soy sauce
- Splash of Calivinegar Prosecco White Wine Vinegar
Pizza:
- 1 cup Fontina cheese, shredded
- ½ cup fresh Mozzarella cheese, cubed
- 1 shallot, thinly sliced
- Parsley, for topping
- Calivirgin Truffle Olive Oil, for drizzling
- 1 package pizza dough
- Add Calivirgin White Truffle Olive Oil to a large pan over medium high heat. Add mushrooms, sauté until lightly browned.
- Lower heat to low and add minced garlic, shallots, and thyme. Add a splash of Calivinegar Prosecco White Wine Vinegar and soy sauce. Season to taste with salt and pepper. Set aside and allow to cool.
- Preheat your pizza oven for at least 30 minutes (or your oven to 450°F).
- Sprinkle a generous amount of Fontina and Mozzarella cheese. Add shallots and the sautéed mixed mushrooms over the top of the pizza. Drizzle with Calivirgin White Truffle Olive Oil, and season with salt & pepper.
- Bake in your pizza oven until fully baked, about 3-4 minutes or if you’re using your oven, bake for 8-12 minutes.
- Finish with parsley. Slice and serve immediately!
Truffle Olive Oil
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