Tag Archives: truffle oil

you know how when you’re stumped to choose between say, cheeze pizza, or veggie pizza, you just get half and half, or one or the other? well, todays birthday boy got the ultimate birthday dinner: 2 different pizzas! instead of trying to keep toppings from touching, or having to choose between the two, he got one of each! lucky! the first, and a dear favorite of mine, was a truffled mushroom pizza on a deep dish crust, and the second, a snappy thai pizza on a thin crispy crust. let the drooling begin! use this dough recipe for whichever pizza you choose, just omit the pepper blend.

Truffled Mushroom Pizza

makes one 12-14 inch deep dish pizza

cast iron skillet

1 large red onion

salt, pepper, sugar

1 1/2 lbs mixed mushrooms. try shitakes, creminis, morels, portobellos ect cut into quarters, or 1/2 inch pieces

1 tbs fresh thyme

1 tbs chickpea flour

3/4 c almond milk

1 tbs cashew butter

1 tbs nutritional yeast

1/4 tsp each onion and garlic powder

1 tbs truffle oil

first things first: make your pizza dough and let it rise for one hour; while rising, start caramelizing your onions. to do this, start by halving and slicing your onion into half moons, and tossing them into your cast iron skillet. saute on medium heat with 3 tbs olive oil, and one pinch each of salt and pepper, and two pinches sugar. cook, stirring frequently, until soft and deeply golden brown- this should take about thirty minutes. set onions aside, and add the mushrooms to the pan. raise the heat and add a few pinches of salt. cook until browned and reduced by half, and all of the liquid has evaporated. add these plus the thyme to the onions and set aside. once the hour has elapsed, punch down the dough, and press into your cast iron pan (make sure its cool). cover with some saran wrap, and let rise for a half an hour. while its rising, preheat your oven to 450 and make your cashew “bechamel”. to make the sauce, start by combining the chickpea flour with 2 tbs olive oil in a sauce pan, heat until bubbling, and slowly whisk in the cashew butter, and then the almond milk. add the onion and garlic powder, the nutritional yeast,  and whisk until thick and smooth. unwrap your dough, gently pat down any large lumps, and prick the crust lightly all-over with a toothpick. now spread half of the sauce over the bottom, and sprinkle on the mushroom-onion-thyme mixture; drizzle with another tablespoon or two of the sauce and bake for 30-45 minutes, or until the crust is golden brown.  remove from the oven and drizzle with the truffle oil before cutting and serving.

Thai Style Tofu Pizza

makes one 12-14 inch pizza

1/2 pound tofu, cubed

1 red jalapeno, halved and sliced

1 small bell pepper, quartered and sliced

1 small carrot, shredded

1 tsp minced ginger

1 clove minced garlic

1 bunch scallions, sliced

1/4 c fresh cillantro

1 5 oz can coconut milk

2 tbs peanut butter

2 tsp red curry paste

2 tsp sriracha sauce

peanut oil

limes

crushed peanuts

preheat oven to 450. start by sauteing the tofu in 1 tbs peanut oil until browned. set aside on paper towels to drain. to the same pan add the ginger, garlic, peanut butter, sriracha, curry, and coconut milk. heat until combined and smooth. punch down your dough and roll out to 14 inches. par bake for 5 minutes and remove from the oven. spread half of the sauce to within 1/2″ of the edge, and sprinkle with the tofu, carrot, and peppers. drizzle with a few more tablespoons of the sauce and bake until browned, about 12-18 minutes. to serve, top hot pizza with minced cilantro, peanuts, and scallions and garnish with a lime wedge.