This autumnal pizza celebrates the earthy combination of mushroom with umami, sweet black garlic and aromatic herbs. Rich, creamy Camembert and elastic, milky mozzarella melted on a crisp pizza base is perfect finished with truffle oil. Enjoy this rustic woodland-inspired pizza as a warming treat when raking leaves, pruning in the garden or lighting a bonfire. The Cornish Mushroom company grow their mushrooms sustainably near Fowey and have a wonderful variety available – ideal for a delicious seasonal pizza topping.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
In a cast iron skillet melt your butter and sauté your mushroom, black garlic, rosemary and oregano in your pizza oven for 2-3 minutes.
Then top your pizza base with diced Camembert, torn mozzarella and the cooked mushrooms.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
Serve with a generous drizzle of truffle oil.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Gorgonzola, Coppa and Truffle Honey Pizzetta! I think this is such a perfect topping for a small pizzetta or a bruschetta, it has a perfect balance of saltiness and sweetness and is an interesting change from having a tomato base. If you can’t get hold of truffle honey just use regular honey, however the [...]
The Art of Fire Lamb Chops with Rosemary and Garlic Smoke A timeless flavour brought to life by flame The scent of lamb, garlic and rosemary rising from a real fire is one of the simplest pleasures in outdoor cooking. It captures everything that makes grilling over flame so special — the sound of sizzling [...]
Venison Carpaccio! This is a throwback to a recipe I used to cook with my dad Dick Strawbridge. We used to cook beef carpaccio with lots of grated horseradish and fennel shavings. My version uses Truffle Hunter slices and fresh spring radishes for a seasonal twist. Method Rub your fillet with oil and season with [...]
Fire roasted picanha basted with a rich Marmite, herb and butter mop Prepare the Beef Trim the picanha only if required, leaving the fat cap intact. Season generously with sea salt and freshly ground black pepper. Allow the beef to sit at room temperature while preparing the fire. Prepare the Marmite Mop Gently warm the [...]
Cornish mushroom pizza
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Associazione Verace Pizza Napoletana recipe
Alfa Forni pizza ovens | Flamery Asado grills | Beefer grill | Konro grills UK | Pujadas charcoal ovens | Blastcool outdoor fridges
Related Posts
Gorgonzola, Coppa and Truffle Honey Pizzetta
The Art of Fire – Lamb Chops with Rosemary and Garlic Smoke
Venison Carpaccio
Marmite Mop Picanha