Forager Pizza Recipe
Roasted mushrooms, kale, truffle-ricotta cream, Grana Padano.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Knead the dough for about 8-10 minutes until smooth.
- 3
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Topping Preparation
- 4
Roast Mushrooms
Preheat the oven to 400°F (200°C). Toss mixed mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
- 5
- 6
Prepare Truffle-Ricotta Cream
In a bowl, mix ricotta cheese with truffle oil, salt, and pepper until creamy.
Pizza Assembly
- 7
Shape Dough
Preheat your oven to 475°F (245°C). Punch down the risen dough and roll it out on a floured surface to your desired thickness.
- 8
Assemble Pizza
Spread the truffle-ricotta cream over the dough. Top with roasted mushrooms, sautéed kale, and sprinkle grated Grana Padano on top.
- 9
Bake
Transfer the pizza to a baking sheet or pizza stone and bake for 12-15 minutes, or until the crust is golden and crispy.
