Pizzetta Al Tartufo Recipe
MUSHROOMS & TRUFFLE CREAM, MOZZARELLA AND SEASONAL TRUFFLE
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Ingredients
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Dough (makes 6 small pizzette)
Truffle cream & mushroom mix
Assembly & topping
Method
Dough (makes 6 small pizzette)
- 1
Mix and knead
In a large bowl or stand mixer bowl, combine the warm water and sugar, then sprinkle the instant yeast over the top. Let sit 5 minutes until foamy. Add the flour and salt, then add 1 tablespoon olive oil. Using a dough hook or wooden spoon, mix until a shaggy dough forms, then knead on medium speed 6–8 minutes (or by hand 8–10 minutes) until the dough is smooth, elastic, and slightly tacky. If dough is too sticky add up to 2 tablespoons more flour; if too dry add up to 1 tablespoon water.
- 2
First rise
Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough in the bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.
- 3
Divide and rest
Punch down the risen dough and turn out onto a lightly floured surface. Divide into 6 equal portions (about 80–90 g / each). Shape into rounds, cover with a towel and let rest 15 minutes to relax the gluten before shaping pizzette.
- 4
Shape
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside on the middle rack. On a lightly floured surface, gently press each dough ball into a 5–6 inch (12–15 cm) circle, leaving a slightly thicker edge for a rim. Transfer shaped dough to parchment paper or a pizza peel dusted with semolina.
Truffle cream & mushroom mix
- 5
Sauté mushrooms
Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Add the minced shallot and sauté 1–2 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Add the sliced cremini and shiitake mushrooms in a single layer if possible and let them brown undisturbed 2–3 minutes, then stir and cook another 2–3 minutes until golden and any released liquid has mostly evaporated.
- 6
Deglaze and simmer
Add the white wine and scrape up browned bits from the pan. Cook 1–2 minutes until the alcohol mostly cooks off. Stir in the thyme, then reduce heat to medium-low.
- 7
Make truffle cream
Pour in the heavy cream and bring to a gentle simmer. Stir in the mascarpone until smooth. Let the mixture simmer gently for 4–6 minutes until it thickens slightly to a spreadable consistency. Stir in the black truffle oil, salt and pepper. Taste and adjust seasoning. Remove about 3–4 tablespoons of the mushroom-truffle cream to reserve for finishing (optional garnish). Let the rest cool slightly so it spreads easily on the dough (3–5 minutes).
Assembly & baking
- 8
Assemble pizzette
Brush each stretched dough round lightly with olive oil. Spread about 1 to 1 1/2 tablespoons of the warm truffle-mushroom cream onto each base, leaving a small rim. Distribute the shredded/sliced mozzarella evenly among the 6 pizzette (about 1.25 oz / each). Sprinkle a little grated Parmigiano-Reggiano over the cheese.
- 9
Bake
Using a peel or by sliding the parchment onto the preheated stone/baking sheet, bake the pizzette in the 500°F oven for 7–9 minutes until the crust is golden and cheese is bubbling and lightly browned in spots. If you prefer a crisper bottom, bake directly on the stone without parchment for the same time (be careful when transferring).
- 10
Finish with truffle
Remove the pizzette from the oven and immediately top each with a few thin shavings of fresh seasonal truffle (or scatter reserved mushroom-truffle cream if not using fresh truffle). Finish with a light drizzle of truffle oil (optional, 1–2 drops each), a sprinkle of chopped parsley or microgreens, and a final grind of black pepper.
- 11
Rest and serve
Let the pizzette rest 1–2 minutes, then serve warm. These are best eaten fresh so the truffle aroma is most pronounced.