Truffled Mushroom Pizza

with Rocket Salad
This cheesy mushroom pizza benefits from an uptown twist with a generous drizzle of truffle oil!
Cals 1258 · Prot 47 · Carbs 152 · Fat 51
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!
Cals 1258 · Prot 47 · Carbs 152 · Fat 51
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Toppings
Chestnut mushrooms
250 Grams
Garlic cloves
2 Piece
Gruyere
60 Grams
Ricotta
250 Grams
Olive oil
2 Tbsp
Parmesan
30 Grams
Truffle oil
15 ML
Pizza base
Semolina
30 Grams
Plain flour
10 Grams
Pizza dough ball
2 Piece
Salad
Cherry tomatoes
150 Grams
Olive oil
1 Tbsp
Balsamic vinegar
15 ML
Dijon mustard
6 Grams
Honey
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Rocket
80 Grams

Tips for fussy eaters

Go easy on the truffle oil!

Pro tip

Prep and cook the mushrooms 24 hours in advance.

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.

Tips for fussy eaters

Go easy on the truffle oil!

Pro tip

Prep and cook the mushrooms 24 hours in advance.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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