Pizza Bianco w/ Zucchini & Truffle Cream

Pizza Bianco w/ Zucchini & Truffle Cream

Pizza:

  • 1 pizza dough
  • 150 g Stockeld Creamy Spread
  • Cherry tomatoes
  • 1/2 large Zucchini
  • 1 tsp olive oil
  • Salt and pepper

Truffle cream (make this one first and allow it to cool):

  • 10 medium sized mushrooms
  • 1 clove of garlic
  • 2 tbsp Olive oil/rapeseed oil for frying
  • 1/2 teaspoon Truffle oil (eg zeta)
  • Salt and pepper
  • 2 tbsp Stockeld spread
  • Garnish: Fresh basil
  • Roughly chop the mushrooms and fry in a frying pan with oil.
  • Add finely chopped garlic halfway through and cook until they are both heavily browned.
  • Put the mushrooms in a bowl and blend using an immersion blender.
  • Add truffle oil and salt and pepper to taste. Keep in mind that truffle oil is quite flavorful and could be overpowering, so 1/2 a teaspoon should be enough.
  • Lastly, add spread to the cream and stir.
  • Slice about 1/2 zucchini thinly (about 1 mm) using the slicer on a grater or with a mandolin. Then put it in a bowl, add the olive oil and massage it into the zucchini.
  • Spread a layer of Spread onto the pizza and then cover the base with the zucchini.
  • Slice up some cherry tomatoes in halves and place them evenly on the pizza.
  • Sprinkle on some salt and pepper.
  • Bake the pizza in the oven on highest heat until it is golden around the edges.
  • Serve as hot or cold with truffle cream and a basil leaf on each slice.

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Gingerbread Truffles

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