I wish it was triple truffle. Sometimes Central Market has white truffles. Not today, though…
So, I went on the Pizza Tour recently and I fell totally in love with Janice Provost’s pizza. This particular pizza was made with garlic, mozzarella, saute’d mushrooms and truffle oil. She said, “Maybe a little Asiago. I can’t remember…” I loved it. I went and bought white truffle oil. I bought Boschetti cheese flavored with shavings of white truffle. I am taking a shot at making this pizza.
Crust. I’m going to stick with the crust recipe I’ve been using since we got this Chicago Deep Dish Pizza set for a wedding present. It’s nowhere near as good as Janice’s crust. I’m not a chef, either, so I forgive myself for my pretty good, but not amazing crust. A package of yeast. 1/3 cup + 2 Tablespoons warm water to dissolve the yeast in. One fourth cup of olive oil into a bowl containing 1 1/2 cup flour and 1/2 teaspoon salt. Pour everything into the same bowl and stir until it comes together. Then pick it up, smashing all the little odds and ends into the big ball and knead in your hands for about 5 minutes, until it’s not streaky anymore and well combined. I don’t put it on the counter and smash it really hard. I knead it in my hands like when you were a kid and wanted to warm up Play-Dough so that it would be easier to shape. It’s kind of like that. Put it in a lightly greased bowl, in a warm spot, and cover with plastic wrap to rise for about an hour.
Garlic. I decide to make my go-to garlic and olive oil sauce. Take my cutest, tiniest saucepan, pour in some olive oil. I tasted a Greek Kalamata olive oil this morning at Central Market that I really liked. So, I used that. (Iliada) Threw in a few black peppercorns, some crushed red pepper, a little salt and four or five cloves of sliced garlic. Put that on the stove and let it come up to just a sizzle. Then take it off the heat. The garlic shouldn’t be raw anymore. But, it shouldn’t be browned either. Raw is too pungent. Browed is too bitter. Sit it aside and let it cool.
Mushrooms. I used 8 Cremini. Sliced about 1/4 thick. Oil into a hot skillet. Threw in the mushrooms, not too crowded. Mushrooms give off water as they cook. Saute until the water is evaporated. Don’t mess with them, too much. Once it’s almost dry, add a bit of butter, toss and let brown a little. Move to papertowels to drain.
Cheese. I decided on Central Market’s house-made Mozzarella because it’s good, not too wet and cost a great deal less than Mozzarella Company stuff. Though, I will say I think Mozzarella Company’s is the best in town. I found the Boschetti with white truffles by accident. I had to buy it. Grated it up. And I used some Parmesano Reggiano, grated on the large holes of the box grater. The thing I like about Mozzarella is not grating it. I just slice it and lay it on the pizza.
Roll out the crust. Put it on the pizza pan and add garlic with a little of the oil out of the cutest, tiniest pot. I pick out the black peppercorns once the sauce is on the crust. Who wants to eat that? The red pepper flakes stay.
Lay on the Mozzarella and bake at 420 for 10 minutes.
After 10 minutes, it looked like this…
This is the point where I should have blotted up the excess oil with papertowel. I didn’t though. I piled on the Boschetti, Parmesan, mushrooms and a little sea salt. Put it back in the oven for another 10 minutes. And then blotted up the excess oil when I took it out of the oven the second time.
Cool for about 5 minutes on a rack. Throw on some chopped Italian parsley for color and drizzle with white truffle oil. Don’t get carried away with that. It’s pretty potent. The overall flavor of the pizza is a little better when it’s not piping hot.
It was decadent. I think mine was good. Janice’s was better. Her’s was all pristine and white. Mine is more rustic.
There are only two pieces left though!