This pizza was an experiment in recreating a dish I had from Mikro Beer Bar in Hamden, CT. I got it when I was staying with my sister’s family a few weeks back, and I could not stop obsessing about it!
The best thing about this pizza is the truffle oil.
I’ve been meaning to buy this expensive oil for months now, but finally I had enough incentive to do it. Never before have I experienced something as potent and magical as this, where just the smallest drops can transform your dish into something rich and sophisticated.
I’m torn between wanting to preserve what I have left in the bottle, and wanting to drizzle it on EVERYTHING. I’m starting to see why truffles are so expensive, and why people pay exorbitant amounts for the tiniest taste of one. And I’m bummed that I have such rich tastes on such a poor budget. But I can’t get enough of this stuff!
Hey, I’m sure the federal government won’t notice if I skip paying off my college loans for a month or two, right?
For the flatbread, you will need:
- 1 3/4 teaspoons dry active yeast (from one 1/4-ounce envelope)
- 2 cups warm water
- 2 tablespoons extra-virgin olive oil, plus more for bowl
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 4 1/2 cups flour, plus more for surface
First, combine the warm water and yeast in a bowl. Let sit for about 5 minutes, or until foamy and bubbly. Add the EVOO, sugar, and salt, and mix on medium speed using dough hooks until combined. Reduce the speed to low, and start adding in the flour, cup by cup. When dough is compacted in one piece and pliable, transfer it to a floured work surface and begin kneading it. Do this for 10-15 minutes, or until it’s smooth and, well, doughy.
Transfer to an oiled bowl and cover with saran wrap. Refrigerate for 4 hours up to overnight. When you’re ready to make your pizza, remove from fridge and let warm up to room temperature.
Split dough into however many pizzas you want to make, and on a lightly floured surface, begin gently pulling the dough apart, turning it as you work. You want to make it as thin as possible without tearing it, so that your flatbread actually ends up flat.
For the toppings, you will need:
- 2 red bell peppers (or a jar of roasted red peppers to save time)
- 6-10 oz goat cheese
- 16 oz of mini portobello mushrooms, thinly sliced
- 1 large zucchini, diced
- Fresh parmesan cheese
- truffle oil
- extra-virgin olive oil
- 1 5oz bag of arugula
To start, you’re going to want to roast the peppers. You can do this in the oven, but I found it much easier on the grill. Oil them with vegetable oil, and toss them onto a hot grill, turning them occasionally to char each side. They should start getting wrinkly and deflating. When they are done, remove them from the heat and let cool. The longer they sit at room temperature, the easier the next part will be. (Jen over at the scrumptious pumpkin has a great step-by-step guide to making roasted red peppers).
Split open the pepper on one side and lay flat, then carefully scrape away all the seeds. Flip over and then peel away the charred skin. I found that using a paring knife made things go by quicker. Slice them and set aside.
Saute the mushrooms and zucchini separately, the zucchini in EVOO and the mushrooms in a mix of EVOO and some truffle oil, unti they are tender (while they are sautéing is a good time to flatten your dough). Season with salt and pepper, if needed.
Transfer the dough onto a parchment-lined pizza peel or inverted baking sheet, and spread with a layer of EVOO. Chop a few handfuls of arugula, and sprinkle them on top. Add the mushrooms, zucchini, and roasted red peppers. Tear off chunks of the goat cheese and add them liberally. Finally, grate the fresh parmesan on top.
Bake at 500° for 10-14 minutes, or until crust is golden brown. Carefully remove from oven and transfer to a cooling rack for several minutes.
While the first pizza is cooking, assemble the next pizza so that it’s ready to go in as soon as the first one comes out. With flatbread, you’ll save yourself a lot of trouble if you bake it directly on the parchment paper, and for best results, use a pizza stone placed on the bottom rack of your oven.
Before serving, drizzle some more truffle oil over top.
Take a bite, and bask in the glory that is truffle oil. Now, I’m not usually one for vegetarian dishes, but I wouldn’t dream of changing a thing about this flatbread. Except maybe to increase the amount of goat cheese and mushrooms, of course.
So enjoy this one. It’s a litte more in depth than some of the other recipes I have up here, but if you’re looking for a meal to impress someone, this is definitely it.
*If, like me, you can’t get enough truffle oil, my friend Bee over at A Quarter Life (crisis) Cuisine has some AMAZING recipes for you to try out! 🙂