Some things about me, just don't make sense. Like...I hate mushrooms. Always have. But...gosh darn it I am OBSESSED with all things truffle (although I don't think I could just straight up eat a whole truffle mushroom...) My first taste of the friggin' indescribable goodness of truffle was back when I was a cater waiter, I tried a truffle oil french fry. And I died. BECAUSE OMG. And since then my love has only grown. But, I had never had my own truffle oil to use. Because...well....it's pricey. The foodie heavens all aligned, though, and led to me meeting a delightful man while I was working one of my day jobs, and this man happens to work with daRosario. And when he heard about my blog, he offered me some of their truffle oil to try. And guys...let's dish.daRosario Organics is the only company that makes 100% USDA Organic truffle and porcini oils, and guarantee all of their ingredients are real (which means real truffles, no artificial flavors, no "aroma" no "essence" and no "extracts".) Their products include (in addition to the truffle oils) white and black truffle mayonnaise, white truffle honey, and white and black truffle butters (all of which are organic and real). The flavor speaks for itself-seriously, it's the only brand I'll use from now on.
When I got my truffle oil, so many thoughts of ways I could play with it zoomed through my mind. But I could not stop thinking about some ricotta pizzas with truffle oil I've had-so I decided to make my own version! Using the Neapolitan style pizza crust I'd learned to make (but you could def. make this pizza using any pizza crust you prefer), and a combination of ricotta, mozzarella, and parmigiana romano cheeses...just...OH MY GAWD. I am IN LOVE with this pizza. I've made it twice already. Even Michael liked it! Seriously, just the perfect combination of flavors. You're gonna feel like a gourmet chef when you make this, and like a goddess (or god...I'm fairly certain some of you readers are dudes also) when you take your first bite. TRUFFLE PIZZA NIRVANA.
3 Cheese White Pizza with Truffle Oil
Author-Kayle Blogna, "The Cooking Actress"
Author-Kayle Blogna, "The Cooking Actress"
Makes 2 medium sized pizzas
Note-the dough recipe is more of a blueprint. This is one of those figure it out as you go along sort of things. So amounts may vary.
- 1 packet active dry yeast
- 1 cup warm water (you'll probably not use the whole cup)
- 2 cups 00 or all purpose flour
- Ricotta cheese, shredded mozzarella cheese, and freshly grated Parmesan/Romano cheese, to taste.
- White truffle oil (I recommend daRosario)
- Optional-a dash of white truffle salt.
- In a measuring cup, dissolve yeast in water. Let sit at least 5 minutes.
- On a work surface, form a mound (resembling a volcano, with a well in the middle) with the flour.
- Slowly pour some of the yeast-water into the well. Gently use 2 fingers to work the liquid into the dough, adding more yeast-water as needed until you have a soft, not sticky, mound of dough.
- Knead the dough gently by folding and pressing with the heel of your hand, until it is pliable yet well floured (not dry or sticky, in between).
- Let sit for an hour or so, until it has doubled in size. Split into 2 pieces and refrigerate for an hour (or place into the freezer until ready to use).
- Return dough to a floured work surface, if needed give it a couple gentle kneads to work in some flour (if it's too sticky).
- Pick up each mound and, very gently, place your hands on either side and lightly press, rotating and pressing a few times. Return to the work surface and, again gently, use your fingers to press into circles. VERY gently pick up dough and use your fists (up as if you're going to box) under the dough, going around the circle to stretch it. Be very careful and try to avoid tearing or holes (but if there are-no big deal). Do this until the dough is thin (preferably so you can almost see through it). Transfer to greased pizza stones.
- Preheat oven to the hottest temperature possible (which is 500 degrees for me) and position the rack in the lower third of the oven.
- Plop dollops of ricotta cheese on the pizza (as much as you want). Sprinkle mozzarella cheese until the dough is lightly coated. Grate Parm/Romano cheese on top of all of that, as much as you like.
- Lightly drizzle the entire pizza with white truffle oil.
- Bake until the crust is lightly golden and the cheese is melted and bubbly, about 11 minutes (although keep an eye on it, especially if your oven is hotter than mine).
- Let cool for a few minutes, then drizzle with more truffle oil and cut and serve.