Truffled Mushroom Pizza

with Rocket Salad
This cheesy mushroom pizza benefits from an uptown twist with a generous drizzle of truffle oil!
331 Reviews
Cals 1226 · Prot 49 · Carbs 156 · Fat 45
Vegetarian
Family Friendly
Try Hello Chef Now
30 min
Truffled Mushroom Pizza with Rocket Salad
This cheesy mushroom pizza benefits from an uptown twist with a generous drizzle of truffle oil!
331 Reviews
Cals 1226 · Prot 49 · Carbs 156 · Fat 45
Vegetarian
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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) 5120 / 1226
Fats (g) 45.4
of which saturated (g) 21.7
Carbohydrates (g) 156
of which sugars (g) 17.1
Fibers (g) 6.5
Proteins (g) 49.3
Salt (g) 5.2
*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

Prep

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.
Fry

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.
Roll pizza

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.
Bake

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.
Prep salad

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.
Serve

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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