Where’s my truffle people at?! HUGE THANKS TO Celine Labaune from https://gourmetattitude.com for the black winter truffles from Western Australia and some really delicious truffle honey AND white truffle oil! So amazing. Even if you’ve never had a truffle in your life, I promise you this pizza (as long as you’re not vegan) is one to remember. The flavor of a black truffle is beautiful especially when incorporated into a recipe in different ways. I hope you guys try it out and enjoy!
Begin making the truffle dough by combining 1/4 cup of warm water…
…1/4 cup of milk…
…2 tbsp of olive oil…
…1 tbsp of truffle honey or regular honey, 1 tsp of white truffle oil…
…and 1 tbsp of dry active yeast.
Give this a good mix and then allow it to ferment for about 20 minutes.
Once the dough is nice and bubbly, add 1 1/2 cups of bread flour and 2 tsp of salt. Transfer to a mixer with the dough attachment and mix for about 10 minutes on medium speed, or until the dough is elastic and slightly sticky.
Remove the dough from the mixer and knead for about 5 minutes on a floured work surface.
Transfer to a bowl, cover in plastic and let rise for about 45 minutes, or until it doubles in size.
While that rises, begin to make the truffle béchamel by melting 4 tbsp butter in a sauté pan over medium heat. Once the butter is hot enough that a pinch of flour sprinkled into it will slowly start to bubble, proceed to the next step.
Whisk 1/3 cup of flour into the butter until thick, rough paste forms. Add 1 tbsp minced onions and reduce to low.
Slowly pour in 1 cup of milk a little at a time, while continually whisking to avoid lumps.
Once combined, remove from heat and add in 1 tsp of white truffle oil…
…3 tbsp of parmesan…
…4-5 tbsp of grated black truffles, and salt to taste. Give a good mix.
Dust your work surface with little flour.
Uncover the proofed dough and pinch off a piece that is slightly larger than the size of your fist.
Roll out the dough until it is about 14-16” in diameter.
Carefully transfer to a tray coated in a 50/50 blend of semolina and cornmeal.
Spread a generous portion of the béchamel sauce over the dough.
Add a layer of baby spinach and top with fresh black truffle shavings.
Add a handful or two of shredded mozzarella cheese.
Bake at 450-475°F for about 10 minutes or until the cheese and crust are golden brown.
Once finished baking, top with a few slices of black truffle…
…and a little parmesan cheese. Slice and ENJOY!
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