Wild Mushroom & Ricotta Pizza with Truffle Mayo Drizzle
Elevate your pizza game with this indulgent creation featuring a medley of shiitake and oyster mushrooms, creamy ricotta, and a hint of spice. Finished with a luscious truffle mayo drizzle, this gourmet-inspired dish is packed with rich, umami flavours—perfect for a standout menu addition.
Allergens
Contains Gluten, Eggs, Milk, Mustard
Ingredients
For the Pizza:
- 2 tbsp butter
- 220g shiitake mushrooms, roughly chopped or left whole if small in size
- 220g oyster mushrooms, roughly chopped
- 1/2 tsp coarse salt
- 2 tbsp balsamic vinegar
- 4 10-inch precooked pizza bases
- 60ml olive oil
- 200g whole milk ricotta
- 3 tbsp minced garlic
- 1/2 tsp chili flakes
For the Truffle Mayo Drizzle:
- 3/4 tbsp black truffle oil
- 220g Blenders Real Mayonnaise
- Lemon juice, to taste
- Chopped green onions, for garnish
Method
Step 1:
Preheat the oven to 250°C.
Step 2:
In a large pan over medium-high heat, melt the butter. Add the shiitake and oyster mushrooms and cook, stirring occasionally, until browned around the edges, about 6 to 8 minutes. Add the salt and balsamic vinegar, continuing to cook until the balsamic has evaporated, another 1 to 2 minutes. Transfer the mushrooms to a bowl to cool or until ready to assemble the pizzas.
Step 3:
Drizzle a little olive oil over the surface of each pizza base. Top with one-third of the mushroom mixture, then place dollops of ricotta over the surface. Sprinkle with garlic and chili flakes.
Step 4:
Mix the truffle oil, Blenders Real Mayo, and lemon juice together in a small bowl.
Step 5:
Place the pizzas on a pizza stone or baking steel and bake until bubbly and golden brown, about 8 to 9 minutes.
Step 6:
Drizzle the truffle mayo over the pizza, allowing it to cool for a few minutes before slicing. Garnish with chopped green onions and serve.
