White Pizza with Mushrooms
This is a traditional pizza bianca, or white pizza, with no sauce—just a covering of mushrooms, garlic, pancetta and sage, with Parmesan and ricotta cheese, drizzled with truffle oil after baking.
1 (5-oz.) ball prepared pizza dough
Cornmeal, as needed, for dusting
1 cup domestic mushrooms, sliced
1 cup cremini mushrooms, sliced
1⁄2 cup portobello mushrooms, sliced
1 tbsp. olive oil
3 cloves garlic, minced
1 cup pancetta, julienned
1⁄2 cup fresh sage, julienned
1⁄2 cup grated parmesan
6 tbsp. ricotta cheese
Truffle oil, as needed
Fresh sage, julienned, for garnish
1. With hands, shape dough into a free-form round. Sprinkle cornmeal on a pizza stone or baking sheet and place dough on top.
2. Meanwhile, in a skillet over medium-high heat, sweat mushrooms in oil approximately 3-4 minutes. Season; add garlic and pancetta and saute another 2-3 minutes. Add sage, toss and remove from heat.
3. Spread mushroom mixture over pizza dough, leaving a 1-inch border around the edges. Sprinkle with parmesan, drop spoonfuls of ricotta on top and bake in a hot oven until crust is brown and crispy.
4. Remove from oven and drizzle with truffle oil. Garnish with fresh sage.