Best Robiola And Truffle Pizza Recipes

ROBIOLA AND TRUFFLE PIZZA

Steps:

• About 30 minutes before baking the pizza, preheat the oven to 500° or 550°F.
• Place the cheese in a small bowl and add the garlic. (If using goat cheese, add a spoonful or two of cream or milk to make it spreadable.) Mash the cheese and garlic until blended.
• Using a rolling pin, roll out the dough on a lightly floured surface to an 8- to 9-inch circle. With a fork, pierce the dough all over the top. Dust a pizza peel or the back of a baking sheet with flour. Place the dough on the peel, shaking it once or twice to make sure it does not stick. If it does, lift the dough and dust the peel with more flour.
• When the dough is browned underneath and slightly puffed, remove it from the oven and place it on a cutting board. Protect one hand with an oven mitt while you split the dough into 2 layers with a serrated knife. Remove the top layer and spread the bottom with the cheese mixture. Replace the top and press it lightly. Slide the pizza back into the oven for 2 minutes more, or until the top is lightly browned.
• Remove the pizza from the oven and drizzle with truffle oil, if using. Cut and serve.

ROBIOLA PIZZA WITH WHITE TRUFFLE OIL

Steps:

• In a small bowl stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups all-purpose flour, cornmeal, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms a dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
• Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 5 balls.
• On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap.
• Preheat oven to 550° F
• Cut mushrooms into 1/4-inch dice. Quarter zucchini lengthwise and cut off seed core. Cut zucchini into 1/4-inch dice and in a bowl toss together with mushrooms, chives, and salt and pepper to taste.
• Spread 1 cup Robiola on each round of dough, leaving a 1/2-inch border around the edge. Sprinkle 1 tablespoon cornmeal on each of 2 baking sheets and transfer 1 pizza to each. Scatter about 2/3 cup mushroom mixture over each pizza and bake in batches in lower third of oven 10 to 12 minutes, or until crust is crisp and golden.
• Transfer pizzas to plates and drizzle each with 1 tablespoon truffle oil. Top and bake remaining pizzas in same manner.