Servings
2
Prep Time
8 minutes
Cook Time
8 minutes
A delicious 72-hour sourdough bread with extra-virgin olive oil, hand-stretched and baked on Italian Marble, paired with a rich truffle butter and delicious, earthy mushrooms.
Ingredients
Dell’Ugo Hand-stretched Italian Pinsa
Truffle Butter 20g
Mozzarella
Mushrooms (Champignon chestnuts or field) 100g
Ricotta
Pinch of salt
Chopped chives
Extra virgin olive oil 1 tbsp
Directions
Pre-heat your oven to 200°C (180°C fan, gas mark 6) and pre-heat a baking tray.
While it heats up, slice mozzarella, thinly cut the mushrooms and top them on your Pinsa with a dash of Extra virgin olive oil and season with salt.
Cook your topped pinsa for 8-10 minutes.
Add the butter pot to a pan and gently melt.
Carefully remove the Pinsa from the oven, letting it stand for 1 minute, and then drizzle over the truffle butter.
