Potato, Mushroom and Truffle Oil Pizza
Whether you are having pizza night or running low on time and need an easy meal, I would suggest this Potato, Mushroom and Truffle Oil Pizza. It has a creamy ricotta base that is covered in thinly sliced potatoes and mushrooms, then topped with chives, chilli flakes and a generous drizzle of truffle-infused extra virgin olive oil.
Pizza night is one of our favourite ways to have an easy and fun night at home. That's because pizza is one of those meals that makes the whole family happy and is easily one of the best recipes to make.
PIZZA BASES (Gluten Free)
Pizza is one of the easiest meals to cook especially when you find a ready-made base that you love. As I find some weeknights too busy to create a meal that requires too much prep and cooking time, I prefer using a ready-made base that I store in my pantry. It is a saviour on those nights that you crave comfort food minus the cost and unhealthy ingredients of take away foods. If you live in Australia I can suggest a few that we love (these are personal preferences and not sponsored in any way)
Toscano Authentic has traditional plus gluten-free pizza bases. These gluten-free bases are our first preference. They are stone-baked and taste as close to what you would expect from an Italian pizzeria. Click the link for their pizza base range:
Venerdi Gluten Freedom is a thinner base that is gluten-free, dairy-free, soy-free and vegan friendly. They are the only organic sourdough pizza bases that are gluten-free (that I am aware of) and feel easy to digest. Click the link for their range:
Senza Wellness Foods is an award-winning gluten-free pizza base that is light and has a traditional pizza base texture. They also have a cauliflower pizza base which includes 2 servings of vegetabes! Click the link for their pizza base range :
SPECIAL INGREDIENTS REQUIRED
Any recipe requiring a minimal amount of ingredients needs to focus on the quality of ingredients:
White Potatoes: Make sure the potatoes you purchase are on the smaller side, unmarketed, clean and smooth textured with no bruises. It is important when slicing the potatoes that a mandolin is used and they are sliced very thin. This helps them cook at the same time as the pizza and no preboiling is required.
Shitake Mushrooms: fresh shitake mushrooms offer a creamy, buttery and rich flavour that you won't find with many other common mushroom varieties and are most commonly used on pizza.
Truffle Infused Extra Virgin Olive Oil: This combination of Cobram Estate’s premium quality Australian Extra Virgin Olive Oil with black truffle creates a balanced earthy infusion that will bring a beautiful flavour to your pizza. It is subtle and delicate and our favourite truffle inflused olive oil.
HOW TO MAKE THIS RECIPE
Prepare the toppings. Slice, soak in water and then drain the potatoes which helps them crisp up and slice the mushrooms.
Prepare the pizza base by drizzling the truffle infused olive oil and spreading the ricotta.
Layer the potato and mushrooms around the base, season and top with chives.
Drizzle more oil and sprinkle chili flakes.
Slice and serve.
Watch How to Make It
Other Recipes that Use Potatoes
Cheesy Potato Cakes
Potato with Bacon and Onion Gratin
Fish with Potatoes and Capers
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named "Videos by CreateCookShare" that you can follow and save. Can’t wait to hear from you.
Happy Cooking, Margaret x
Potato, Mushroom and Truffle Oil Pizza
Pizza bases 25cm diameter (approx)
Prep: 15 minutes
Cook: 20 minutes
2 pizza bases
2 tablespoons Cobram Estate Truffle Infused Extra Virgin Olive Oil, plus extra
4 small-medium white potatoes, sliced paper-thin with a mandolin
6-7 Shiitake Mushrooms (larger side)
1 ½ cups fresh Ricotta cheese (approx. 500g)
3 tablespoons chives, finely chopped
1 tablespoon chili flakes
Sea salt flakes and cracked pepper
1. Add sliced potatoes to a bowl of water and soak for 5 minutes. Drain and pat dry with a paper towel. This helps the potato crisp once baked.
2. Place pizza bases on a lined baking tray. Drizzle over the pizza 1-2 teaspoons of the Truffle Infused Extra Virgin Olive Oil and then spread half of the ricotta.
3. Layer the potato and mushroom slices over the top, alternating in a fan shape pattern, and generously season with sea salt flakes, freshly cracked pepper, and chopped chives.
4. Bake for 20 minutes at 220C fan-forced, in a preheated oven.
5. Remove from oven, drizzle with Truffle Infused Extra Virgin Olive Oil, and top with chili flakes and extra chives. Slice and serve.