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.
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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
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