Robiola Pizza With White Truffle Oil Recipes

ROBIOLA PIZZA

Steps:

• Preheat oven to 500 degrees. Lightly oil one 14-inch pizza pan; set aside.
• Set one quarter of the dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pan. Continue pressing dough outward until it fits just inside rim of pan.
• Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes
• Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately.

ROBIOLA AND TRUFFLE PIZZA

Steps:

• About 30 minutes before baking the pizza, preheat the oven to 500° or 550°F.
• Place the cheese in a small bowl and add the garlic. (If using goat cheese, add a spoonful or two of cream or milk to make it spreadable.) Mash the cheese and garlic until blended.
• Using a rolling pin, roll out the dough on a lightly floured surface to an 8- to 9-inch circle. With a fork, pierce the dough all over the top. Dust a pizza peel or the back of a baking sheet with flour. Place the dough on the peel, shaking it once or twice to make sure it does not stick. If it does, lift the dough and dust the peel with more flour.
• When the dough is browned underneath and slightly puffed, remove it from the oven and place it on a cutting board. Protect one hand with an oven mitt while you split the dough into 2 layers with a serrated knife. Remove the top layer and spread the bottom with the cheese mixture. Replace the top and press it lightly. Slide the pizza back into the oven for 2 minutes more, or until the top is lightly browned.
• Remove the pizza from the oven and drizzle with truffle oil, if using. Cut and serve.

ROBIOLA WHITE TRUFFLE PIZZA

Steps:

• In small bowl, stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups of all-purpose flour, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 6 balls. On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap. Preheat oven to 550 degrees F. Spread 1 cup robiola on each round of dough, leaving a 1/2 inch border around the edge. Place another piece of thin, rolled out dough on top. Dock pizza all over so cheese can ooze through. Sprinkle 1-tablespoon semolina on each of 2 baking sheets and transfer 1 pizza to each. Bake in batches in lower third of oven 10 minutes, or until crust is crisp and golden. Transfer pizzas to plates and drizzle each with 1-tablespoon truffle oil and shaved truffles. Top and bake remaining pizzas in the same manner.

PIZZA

Steps:

• Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.;
• Place ingredients in a saucepan and cook for 20 minutes.;
• Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
• Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon
• Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
• Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil
• Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.
• Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
• Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.