Stuffed Robiola Pizza (Emeril Lagasse) |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Ingredients:
pizza dough, homemade or store-bought |
3/4 pound robiola cheese |
4 tablespoons freshly grated parmesan, divided |
1/3 cup shredded mozzarella |
1/3 cup sauteed button mushrooms |
white truffle oil |
fresh arugula or mizuna, for garnish |
Directions:
1. Place a pizza stone in the oven. Preheat the oven to 375 degrees F.
2. Roll the pizza dough out to approximately 10 to 12 inches. Prick the dough with a fork or dough-fork and bake on the stone until it puffs up, about 2 to 3 minutes.
3. Split the crust horizontally but don't cut all the way through. Fill with the robiola cheese and 2 tablespoons freshly grated Parmesan. Press the crust together and top with the mozzarella and mushrooms. Drizzle the top with 2 tablespoons white truffle oil and sprinkle with 2 tablespoons Parmesan. Return to the oven for a few minutes, just to melt the cheese.
4. Toss the arugula or mizuna with truffle oil and garnish the pizza. Cut into wedges and serve immediately.
|
|