Salt of the Earth Porcini Romana Pizza
Recipe Overview
A beautiful vegetarian dish in its own right, this pizza also makes a wonderful side dish to a steak meal.
The secret of the wonderful, earthy depth of savoury flavour is that “King of Mushrooms” the Porcini. You can obtain “creamed” or sauteed Porcini mushrooms in many Italian delis these days, or knock up a few yourself in a skillet!
Pops of sweetness from the shallots and peppers and the Truffle element is a cheeky luxury, if you have it available, and will really elevate the dish further.
Ingredients
- 1x 230g Virtue Pinsa Romana base
- 80g fior di latte mozzarella
- 80g Porcini cream / sauteed
- Red bell peppers, sliced
- Shallots, sliced
- Fresh Rocket leaves
- Black Truffle cream / Truffle Balsamic (optional)
Method
1. Pre-heat the oven to 250 °C. If you have a pizza stone, place on the middle of the rack. (If you are using a stone deck pizza oven preheat to 300°C)
2. Add your Porcinis, fior di latte, shallots and red peppers and cook for around 5 mins or until the base is lightly golden and crisp.
3. Add a few dobs of Black Truffle cream, or a drizzle Truffle Balsamic.
4. Scatter over your Rocket leaves and serve immediately.
