Truffled Mushroom Pizza

Name: Truffled Mushroom Pizza with Rocket Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Chestnut mushrooms; 2 Piece of Garlic cloves; 60 Grams of Gruyere; 250 Grams of Ricotta; 2 Tbsp of Olive oil; 30 Grams of Parmesan; 15 ML of Truffle oil; 30 Grams of Semolina; 10 Grams of Plain flour; 2 Piece of Pizza dough ball; 150 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 6 Grams of Dijon mustard; 15 Grams of Honey; 1 Tsp of Salt; 1 Tsp of Black pepper; 80 Grams of Rocket

with Rocket Salad

This cheesy mushroom pizza benefits from an uptown twist with a generous drizzle of truffle oil!

82 Reviews

Cals 1266 · Prot 50 · Carbs 154 · Fat 49

Vegetarian

Family Friendly

30 min

Truffled Mushroom Pizza with Rocket Salad

This cheesy mushroom pizza benefits from an uptown twist with a generous drizzle of truffle oil!

82 Reviews

Cals 1266 · Prot 50 · Carbs 154 · Fat 49

Vegetarian

Family Friendly

Ingredients

Toppings

Chestnut mushrooms

250 Grams

Garlic cloves

2 Piece

Gruyere 4*

60 Grams

Ricotta 4*

250 Grams

Olive oil

2 Tbsp

Parmesan 4*

30 Grams

Truffle oil

15 ML

Pizza base

Semolina 10*11*

30 Grams

Plain flour 10*11*

10 Grams

Pizza dough ball 10*11*

2 Piece

Salad

Cherry tomatoes

150 Grams

Olive oil

1 Tbsp

Balsamic vinegar 14*

15 ML

Dijon mustard 13*

6 Grams

Honey

15 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Rocket

80 Grams

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5287 / 1266
Fats (g)	49.4
of which saturated (g)	19.9
Carbohydrates (g)	154
of which sugars (g)	13.4
Fibers (g)	2.9
Proteins (g)	49.9
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Quarter the mushrooms. Peel and mince the garlic. Grate the Gruyere. In a bowl, combine the ricotta, Gruyere and garlic with a pinch of salt.

2 Fry

Heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the mushrooms with a pinch of salt and cook for 5 min.

3 Roll pizza

Meanwhile, sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the pre-heated trays. Dollop the ricotta mixture and gently spread.

4 Bake

Top the pizza base with the mushrooms. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

5 Prep salad

Meanwhile, halve the cherry tomatoes. Add the olive oil, balsamic vinegar, Dijon, honey, salt and black pepper to a large bowl. Whisk until fully combined - this is your dressing. Add the rocket and tomatoes and toss.

6 Serve

Shave the Parmesan directly over the hot pizzas. Finish the pizzas with a drizzle of truffle oil and a generous grind of black pepper. Serve immediately with the salad alongside.

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