Hi all! I have some exciting news, I am now a Brand Ambassador for Oil & Vinegar. Fun for me and for you, just keep reading to see what I mean! ; )
If you have yet to venture into this store go find one immediately or shop online if one is not near you! From the moment you walk into an Oil & Vinegar store you are overwhelmed by the vibrant fragrances of infused oils and vinegars from the Mediterranean region. It is sensory overload and I love every minute of being in that store. While this is a sponsored post written by me for Oil & Vinegar all opinions are entirely my own.
For my first collaboration I decided to use a variety of products to create a Truffle and Goat Cheese Pizza. It is the perfect pizza for these cooler fall nights!
The flavors of this pizza are truly reminiscent of my time in Tuscany. I can still remember the first time I tasted a black truffle. My husband and I visited very close family friends in southern France for our honeymoon. Every year they rent a villa in the Tuscan countryside for two weeks and they graciously let us come along on their vacation. It was a time for relaxing, touring the various little hillside villages and of course drinking lots of amazing wine! One morning my friends mother was preparing eggs and she topped them with shaved black truffle. It was one of those food experiences where you do not know if you like it at first because it is a very different flavor.
Black Truffle has a vibrant earthy flavor and is simply divine. I was hooked after that morning and now use black truffle in a variety of dishes like eggs, pasta and pizzas.
All right enough reminiscing and back to this amazing pizza. Rosemary gives the crust a fresh herbaceous flavor while the creaminess of the ricotta and goat cheese pairs well with the earthy mushroom mixture.
Remember I said this is fun for me and you!! Well here it is. Oil & Vinegar is offering my followers a 20% discount on your online purchase by using code Simple20. How amazing is that!!! So go get some delicious ingredients and start cooking!
Buon Appetito!
Ingredients:
- One package Pizza Flour from Oil & Vinegar- Prepare as directed on package Pizza Flour
- 1 Tablespoon Rosemary Dipper from Oil & Vinegar (for Pizza crust) Rosemary Dipper
- 12 oz Portobello Mushrooms sliced
- 12 oz Shiitake Mushrooms Sliced
- 1 clove garlic crushed
- 1 Jar Truffle Carpaccio from Oil & Vinegar Truffle Carpaccio
- 3 Tablespoons White Truffle Olive Oil from Oil & Vinegar White Truffle Olive Oil
- 6 oz ricotta
- 6 oz Goat cheese crumbled
- 4 oz shredded mozzarella
- ½ tsp fresh rosemary chopped
- 1 Tablespoon cornmeal
- Italian parsley for garnish
- Salt and pepper to taste
Directions:
Mix Rosemary Dipper into Pizza Flour and prepare dough according to package directions.
While the pizza dough rises, sauté the mushrooms.
In a large skillet over medium heat add 2 Tablespoons of the white Truffle Olive Oil. Once hot add the mushrooms, garlic and salt/pepper to taste. Sauté until the mushrooms are soft and slightly browned, mix in the Truffle Carpaccio. I used the entire jar because I love the flavor of Truffles. If you like a milder flavor only use half of the jar. Set aside.
In a small bowl combine the ricotta and the rest of the Truffle Olive Oil.
Preheat oven to 425 degrees F. If you have a pizza stone preheat that in the oven as well, if not no worries you can use a cookie sheet. No need to preheat the cookie sheet, though.
Once pizza dough has risen divide into 2 equal parts. On a floured surface roll out one of the dough balls to desired circumference and thickness.
Spread out the cornmeal on cookie sheet or pizza peel.
Place dough on pizza peel or cookie sheet and top with the ricotta mixture. Be sure to spread evenly over the dough.
Top with sautéed mushrooms and Truffle Carpaccio mixture.
Sprinkle the shredded mozzarella and goat cheese over entire pizza.
Top with the chopped rosemary and transfer to pizza stone or put into the oven on cookie sheet.
Bake for 15-20 min depending on how crispy you like your crust.
- One package Pizza Flour from Oil & Vinegar- Prepare as directed on package Pizza Flour
- 1 Tablespoon Rosemary Dipper from Oil & Vinegar (for Pizza crust) Rosemary Dipper
- 12 oz Portobello Mushrooms sliced
- 12 oz Shiitake Mushrooms Sliced
- 1 clove garlic crushed
- 1 Jar Truffle Carpaccio from Oil & Vinegar Truffle Carpaccio
- 3 Tablespoons White Truffle Olive Oil from Oil & Vinegar White Truffle Olive Oil
- 6 oz ricotta
- 6 oz Goat cheese crumbled
- 4 oz shredded mozzarella
- ½ tsp fresh rosemary chopped
- 1 Tablespoon cornmeal
- Italian parsley for garnish
- Salt and pepper to taste
- Mix Rosemary Dipper into Pizza Flour and prepare dough according to package directions.
- While the pizza dough rises, sauté the mushrooms.
- In a large skillet over medium heat add 2 Tablespoons of the white Truffle Olive Oil. Once hot add the mushrooms, garlic and salt/pepper to taste. Sauté until the mushrooms are soft and slightly browned, mix in the Truffle Carpaccio. I used the entire jar because I love the flavor of Truffles. If you like a milder flavor only use half of the jar. Set aside.
- In a small bowl combine the ricotta and the rest of the Truffle Olive Oil.
- Preheat oven to 425 degrees F. If you have a pizza stone preheat that in the oven as well, if not no worries you can use a cookie sheet. No need to preheat the cookie sheet, though.
- Once pizza dough has risen divide into 2 equal parts. On a floured surface roll out one of the dough balls to desired circumference and thickness.
- Spread out the cornmeal on cookie sheet or pizza peel.
- Place dough on pizza peel or cookie sheet and top with the ricotta mixture. Be sure to spread evenly over the dough.
- Top with sautéed mushrooms and Truffle Carpaccio mixture.
- Sprinkle the shredded mozzarella and goat cheese over entire pizza.
- Top with the chopped rosemary and transfer to pizza stone or put into the oven on cookie sheet.
- Bake for 15-20 min depending on how crispy you like your crust.
This looks fabulous!
Thank you Elaine!
This looks delicious! My husband and son are mushroom fans, so this is something they would love.
Thank you Kimberly! The blend of black truffle with portobello and shiitake mushrooms is earthy and delicious!
I’m embarrassed to say that I have never had a truffle. This looks fabulous so Im going to have give it try.I love, love, love flavored vinegars and oils. I’ll have search for this in my area. It’s so easy to throw together a delicious salad dressing when you used flavored vinegar.
Thank you Denise! I tried my first truffle in my late 20’s so don’t feel embarrassed! The Oil & Vinegar products are amazing and super versatile!
Yum that looks scrumptious! I love goat cheese! 🙂
Me too Veronika and thank you!!
Mmmmm, LOVE truffles and goat cheese! What a great pizza combo!
Thank you Julie! The creaminess of the goat cheese and earthiness of the mushrooms is a great flavor combo!
I love the toppings – what a beautiful flavor pairing!
Thank you Kiki!
This looks so fantastic!! I LOVE all these ingredients and I’m so glad you listed your discount code! Makes me want to go out and buy all these ingredients and make this pizza! YUM! Looks divine!
Thanks Amanda! The Oil & Vinegar products are super delicious and versatile. And any time you can get a bit of a price break is nice!