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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pizza ,Robiola with Truffle Oil Recipe

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This recipe for Pizza ,Robiola with Truffle Oil is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp yeast
1 tsp salt
1 cup warm water
pinch sugar
1 tbsp olive oil
3 1/2 cups all purpose flour
1/4 cup cornmeal
3 tbsp whole wheat flour
1/2 lb mushrooms
1 1/4 pounds zucchini
1/2 cup chopped fresh chives
5 tbsp cornmeal
5 tbsp white truffle oil
5 cups Robiola cheese
Directions:
Directions:
Stir together yeast, oil, water and sugar. Let sit 5 minutes until bubbling.
In a large mixing bowl or a mixer blend 2 1/2 cups flour, cornmeal,whole wheat flour and salt. With the mixer on low speed stir in the yeast and blend until a dough is formed. Use the kneading hook to knead the dough adding 1 cup of flour as necessary to prevent dough from sticking. Knead until smooth and elastic, about 5 minutes. Let rise in a warm place about 1 hour or until doubled in size. Divide into 5 balls and press into 9" rounds. Place on an oiled baking sheet sprinkled with cornmeal. Preheat oven to 550.
Dice the mushrooms and zucchini into 1/4" cubes. Toss with salt, pepper and chives.
Spread Robiola on each round of dough and sprinkle with the vegetables. Bake about 10 minutes until crust is brown. Sprinkle each with 1 tbsp truffle oil.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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