Truffled Arugula & Goat Cheese Pizza
Ingredients:
1 thing of premade pizza dough
½ large thinly sliced sweet Vidalia onion (about 1 cup)
8 ounces sliced Cremini mushrooms
11/2 teaspoon of Feta & Herb Dipper
1 cup mozzarella cheese shredded
½ cup goat cheese crumbles
3 tablespoon Black Truffle EVOO
4 cups arugula
2 teaspoons Barrel Aged White Balsamic
Pepper to taste
Parmesan cheese
Directions:
1. Preheat oven to 425 degrees Fahrenheit. Wash and dry mushrooms and slice
thinly. Add 2 teaspoons of Black Truffle EVOO to a frying pan and add onions. Cook
over medium heat, stirring for about 20 minutes or longer until they have shrunk, are a brown golden color, and caramelized. Cook them low and slow so they don’t burn.
2. Add in mushrooms, Feta & Herb Dipper, Black Truffle Sea Salt, and pepper and
coat thoroughly. Cook for 3-4 minutes until mushrooms have softened.
3. Place pizza dough on a baking stone. Drizzle Truffle EVOO on the pizza dough
and spread it all over. Sprinkle mozzarella and goat cheese over Pizza Dough evenly.
Spread mushroom and onion mixture over top of the cheese and add a bit more cheese on top. Bake for 14 minutes until pizza crust is golden and cheese is melted.
4. While the pizza is in the oven prepare the salad. Toss arugula with 2 teaspoons
Black Truffle EVOO, 2 teaspoons Barrel Aged White Balsamic, ½ teaspoon of Feta &
Herb Dipper, Black Truffle Sea Salt, and pepper.
5. Remove Pizzas from oven, drizzle truffle oil on top. Top pizza with arugula salad
and fresh Parmesan. Serve immediately.
Comments