Recipe detail

Vegetarian dishes Truffle and fontina pizza

20. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Italian

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Program steps

  • Preheating:
  • 240 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:06 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

add other ingredients

2
Hot air
100 %
time icon Termination by time
time icon 00:06 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
pizza dough 900 g
fresh mushrooms like seps,button, shitake, etc. 500 g
fontina cheese 600 g
white truffle 1 g

Nutrition and allergens

Allergens:
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 607.4 kJ
Carbohydrate 51.9 g
Fat 29.1 g
Protein 29.9 g
Water 0 g

Directions

1. Stretch out the dough and lay into a floured dish.
2. Prick with a fork.
3. Set the oven on dry heat at 280°C.
4. Bake for 3–4 minutes or until the base gets puffy.
5. Prick any air bubbles to let out air trapped in the base.
6. Lay over the cheese and mushrooms on top of the dough and bake for an additional 3–4 minutes or until cooked.
7. Drizzle with evoo, shave truffle over the pizza top and serve.

Recommended accessories

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