Creamy honeycomb ice cream topped with fresh coffee make this a perfect recipe for finishing…
A homemade soupy pizza base topped with wild mushrooms, gruyere, quail eggs and drizzled with truffle honey – a delicate balance of flavours that you’re going to love!
What you need
- Pizza tray or stone
- Fry pan
- Stainless steel bowl
- Small saucepan
Ingredients (makes 1 pizza)
For the pizza:
- 175g ’00’ or plain flour
- 1 tbsp olive oil
- ½ tsp fast-action dried yeast
- ½ tsp salt
- 120 ml water (lukewarm)
- Extra flour to flour the pizza stone
For the toppings:
- Olive oil
- 1/2 onion, finely sliced
- 4-5 large oyster mushrooms, half diced and the other half sliced into thin slices or just use small ones
- 2 cloves of garlic, finely chopped
- 2 tablespoons creme fraiche
- 1/2 cup grated gruyere
- 6 sprigs of fresh thyme
- For the truffle honey: 1/4 cup warm honey and a good shaving of fresh truffle (to taste)
- Optional: 3 quail eggs
- For serving: sea salt, pepper, olive oil, shaved fresh truffle
1. To make the dough, follow the steps in this post.
2. Preheat oven to 200°C. Prepare your pizza stone with a generous amount of flour and pop into the oven to get hot. Meanwhile, in the frying pan heat some oil and fry up the onion until translucent then add one of the chopped king oyster mushrooms and stir for a few minutes. Add the garlic and sauté for a minute longer.
3. When the dough is ready, stretch into a circle and place on a floured surface. Spoon on some creme fraiche leaving a 2cm around the edge. Add the cooked mushroom garlic mixture, top with gruyere, fresh thyme, salt and pepper and transfer to your pre-heated pizza stone. You will need a flat pizza lifter, or if you don’t have one, I used a piece of cardboard which worked (just!). Pop the stone into the oven for 10 minutes.
4. Pull the pizza out, add the quail eggs and pop back into the oven for 5 more minutes.
5. Meanwhile, prepare your truffle honey by mixing a few shavings of fresh truffle and honey in the stainless steel bowl. Pop the bowl over a small saucepan of boiling water and heat on a medium heat. Allow to infuse for 10 minutes before taking off the heat. Set aside. Please note truffle has a strong flavour so you will need to do this by taste.
6. To serve: serve with a good pour of warm truffle honey and some shaved truffles.
For more recipes, check out Canberra based food and recipe blog, The Macadames.