heather_in_sf
Well-known member
This recipe came from Holly's Hill winery, and is really a great fast dinner, and so good!
TARTUFATA
Grilled pizza with a creamy sauce and truffle salt
1 1/2 c flour
1 t kosher salt
1 T dry active yeast
1/4 c warm water
1 t olive oil
1/4 c sour cream
4 T milk
ricotta cheese
3 slices Black Forest Ham
1 Portobello mushroom, sliced
(white truffle extra virgin olive oil for drizzling)
(I used a convection oven at 500 for 20 minutes and King boletus mushroom instead of the portobellos. I have also used regular mushrooms, criminis and goat cheese in lieu of ricotta and actually like it that way the best.)
Put the first three ingredients in a food processor. Turn on and off and add water just intil the dough forms a ball without being a sticky, using a little less or more as needed. Process for 1 minute. Form dough into a ball and coat with olive oil to keep it from drying out. This can be done up to a day ahead and kept covered with plastic in the fridge.
On a floured surface, roll out the dough to a 15″ circle. Place directly on a cool grill until lightly brown on the bottom. Take off grill and place browned side up. Mix the milk with the sour cream and spread over the top of pizze leaving a 1″ border around the edge. Place the ham around the pizza. Put the sliced mushrooms and 12 spoonfuls of ricotta around the pizza and top with the truffled salt. Put the pizza back on the grill and cover and grill until the pizza bottom is lightly browned. Cut and serve.
I drizzled it with the truffle oil before serving.
They say it serves 4 but who are they kidding? I ate half of it (a 12' pizza) and supposed I could have made do with just one slice and a salad. I always have aspirations to eat more salad!
TARTUFATA
Grilled pizza with a creamy sauce and truffle salt
1 1/2 c flour
1 t kosher salt
1 T dry active yeast
1/4 c warm water
1 t olive oil
1/4 c sour cream
4 T milk
ricotta cheese
3 slices Black Forest Ham
1 Portobello mushroom, sliced
(white truffle extra virgin olive oil for drizzling)
(I used a convection oven at 500 for 20 minutes and King boletus mushroom instead of the portobellos. I have also used regular mushrooms, criminis and goat cheese in lieu of ricotta and actually like it that way the best.)
Put the first three ingredients in a food processor. Turn on and off and add water just intil the dough forms a ball without being a sticky, using a little less or more as needed. Process for 1 minute. Form dough into a ball and coat with olive oil to keep it from drying out. This can be done up to a day ahead and kept covered with plastic in the fridge.
On a floured surface, roll out the dough to a 15″ circle. Place directly on a cool grill until lightly brown on the bottom. Take off grill and place browned side up. Mix the milk with the sour cream and spread over the top of pizze leaving a 1″ border around the edge. Place the ham around the pizza. Put the sliced mushrooms and 12 spoonfuls of ricotta around the pizza and top with the truffled salt. Put the pizza back on the grill and cover and grill until the pizza bottom is lightly browned. Cut and serve.
I drizzled it with the truffle oil before serving.
They say it serves 4 but who are they kidding? I ate half of it (a 12' pizza) and supposed I could have made do with just one slice and a salad. I always have aspirations to eat more salad!