Pizza alla Funghi di Tartufo

Chef Brenan Madill rolls out a rich, earthy, thin-crust pizza that your dinner guests are guaranteed to flip for.

1 batch pizza dough (recipe below)
1 batch garlic cream (recipe below)
550 g mozzarella (fresh or grated)
4 portabella mushrooms, gills scraped and discarded
10 shitake mushrooms, stems removed
15 button mushrooms
5 king oyster mushrooms

After the oven
half-pack enoki mushrooms
25 fried sage leaves
white truffle powder (recipe below)
Italian parsley
olive oil

Pizza dough
500 g Tipo "00" flour (substitute: bread flour)
17g salt
3g sugar
2.6 oz olive oil
2.6 oz milk (at room temperature)
1.8 g active dried yeast
5.3 oz water (at room temperature)

Garlic cream
¼ litre 35% cream
1 tsp garlic
1 tbsp olive oil
corn starch for thickening
salt and sugar to taste
White truffle powder
1 cup white truffle oil
136 g tapioca maltodextrin
salt to taste

Pizza dough: In a large mixing bowl mix together olive oil, milk, yeast and water. Whisk for one minute to dissolve yeast, allow to rest for five minutes.

Mix together flour salt and sugar and whisk until fully incorporated. Place dry ingredients into wet ingredients and mix until flour is fully absorbed.

Knead the dough for 12 minutes.

Portion into five 160-gram dough balls for a beautiful thin crust. Place balls on a cookie sheet and place cookie sheet into a large clear plastic bag to proof. Proof for four to six hours for best results and then roll into 12-inch size pizzas.

Garlic cream: Place olive oil in a small pot and add garlic. Cook on medium heat until very lightly browned, approximately four minutes. Add cream and bring to boil.

Reduce to simmer. Make a slurry starting with a teaspoon of cornstarch mixed with a teaspoon of water. Add this while whisking to the put and cook for two more minutes until thickened. Season with salt and sugar to your liking and then remove from heat and cool.

White truffle powder: In a large mixing bowl, add oil to maltodextrin and use a whisk to mix, season to taste. Store in an airtight container in the fridge.

Assembly: Turn your oven to 500°F and place pizza stones in it.

Slice all mushrooms and turn a large pan onto high heat and add three tablespoons of canola oil. Once oil is hot add all mushrooms, season with salt and saute for eight to 10 minutes. We're looking for the mushrooms to get a nice brown golden colour, add more oil if need be. Transfer mushrooms to a

paper-towel lined plate to rid them of excess oil.

Roll out your pizza dough with a rolling pin to around 12" in size. Spread garlic cream in a thin layer with a rubber spatula, place cheese over top (around 110 grams per pizza). Arrange mushrooms over pizza and transfer to pizza stone.

Bake for eight to 10 minutes or until bottom of crust has brown bubbles or is cooked, may take longer depending on your oven. Garnish pizza with fried sage leaves, picked parsley, truffle powder and enoki mushrooms

Chef B's home tip: When rolling out your dough, try dusting your counter liberally with semolina or cornmeal, it will make things much easier as it provides a non-stick barrier when moving the pizza around it will also provide some texture.

Il Trullo
67 King’s Wharf Place, 902-461-2030

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