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| Mushroom Truffle Pizza |
| Serves:4 |
| As served at the Culinary Institute of America's "World of Flavors" event where Colavita was proud to partner with the Mushroom Council. |
Origin: Steve Solomon, FSInsights and Micael Foley, Michael Foley Foods
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Ingredients:
For the Piadina
1 cup all-purpose flour
1/4 cup yellow cornmeal or COLAVITA Instant Polenta
1 teaspoon salt
2 teaspoons sugar
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 teaspoon lemon juice
1/2 cup water
Toppings:
2 ounces each: Cremini, White and Portabella mushrooms, coarsely chopped and lightly sauteed in COLAVITA Extra Virgin Olive Oil until soft
1 cup slivered onions, sauteed in COLAVITA Extra Virgin Olive Oil, until lightly caramelized
2 ounces freshly grated mozzarella cheese
1 teaspoon freshly chopped thyme
COLAVITA Truffle Oil
Salt and freshly ground pepper
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Preparation:
Combine the dry ingredients in a large bowl. Add the oil and lemon juice; toss and crumble together. Add the water in two batches. Knead by hand for 6 to 8 minutes, or until soft. Allow to rest 15 minutes. Cut into 3 ounce pieces and roll into thin 6 - 8 " discs. Grill on a grill or griddle pan.
Heat oven to 350 degrees F. Place the cooked piadinas on a sheet pan. Top first with the mushrooms, then the onions, finishing with the mozzarella and fresh thyme. Cook in the oven to melt the cheese and warm the ingredients. Drizzle with COLAVITA Truffle oil, or one of your favorite COLAVITA oils such as Fruttato or Novello.
Per Serving: 355 Calories (47.5% from fat); 19g Fat (4g Sat, 11g Mono, 3g Poly); 8g Protein; 39g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 863mg Sodium. Food Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 3 1/2 Fat.
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