.Pizzas are a great weeknight meal option; it’s easy to make it out of products in your pantry and can be customized for whatever you’re in the mood to eat that night (or what you need to clean out of the fridge!) There is a pizza place near me in Philly called Nomad Pizza that has one of my favorite pizzas: their Truffle Pecorino pizza. The pizza is topped with cheese, garlic, shiitake mushrooms, truffle oil, and a runny egg.
I wanted to try out a version of this pizza for myself. I used a mixture of baby bella, maitake, and shiitake mushroom caps and made a quick garlic truffle oil to drizzle on for extra flavor to make this recipe for Wild Mushroom Truffled Pizza Topped with Runny Eggs.
Ingredients:
- 1 store bought pizza dough
- 1/4 cup olive oil, plus 1 tablespoon, divided
- 2 garlic cloves crushed
- a drizzle of white truffle oil
- 1 package of sliced shiitake mushroom caps
- 1 package of sliced baby bella mushrooms
- 1/4 cup maitake mushrooms (or any wild mushroom you prefer)
- salt and pepper, to taste
- 4 oz ricotta
- 2 tablespoons grated Parmesan cheese
- 4 oz shredded mozzarella cheese
- 4-6 oz brie (I used Champignon German Brie with mushrooms)
- 2-4 oz Boschetto al Tartufo (Boschetto with Truffles) – you can also just use any mild cow cheese you’d like
- 2 eggs
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