An amazing Autumn-inspired pizza recipe!
This autumnal pizza celebrates the earthy combination of mushroom with umami, sweet black garlic and aromatic herbs. Rich, creamy Camembert and elastic, milky mozzarella melted on a crisp pizza base is perfect finished with truffle oil. Enjoy this rustic woodland-inspired pizza as a warming treat when raking leaves, pruning in the garden or lighting a bonfire. The Cornish Mushroom company grow their mushrooms sustainably near Fowey and have a wonderful variety available – ideal for a delicious seasonal pizza topping.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
- In a cast iron skillet melt your butter and sauté your mushroom, black garlic, rosemary and oregano in your pizza oven for 2-3 minutes.
- Then top your pizza base with diced Camembert, torn mozzarella and the cooked mushrooms.
- Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
- Serve with a generous drizzle of truffle oil.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
- 100g mushrooms, sliced
- 50g Camembert or brie
- 50g mozzarella
- 50g butter
- 1 tsp rosemary
- 1 tsp oregano
- 3 cloves of black garlic
-
1 tbsp black truffle oil
Pizza base
Associazione Verace Pizza Napoletana recipe
