This pizzetta has it all… parmesan, truffle oil, porcine mushrooms and mozzarella with touch of fresh sweetness from the pea shoots. It’s an Unami fest… They are perfect for a date night or a dinner party as they are super easy to make and really tasty.
Recipe makes about 12 little ones but you can make them any size
A big handful of dried porcini mushrooms or two handfuls of fresh sautéed in olive oil
A sprig of basil
1-2 balls of Mozzarella
A chunk of Parmesan
Truffle oil, I use Belazu truffle oil
First make the pizza dough as my instructions on the blog with my pizza dough recipe. Next place the porcini mushrooms in warm water for 15 mins to soften. Drain thoroughly and blot with kitchen paper or a clean tea towel.
Heat the oven to as hot as it will go.
Divide the dough into equal portions, 12 for pizzetta, or you can do larger pizzas if you prefer. Roll out into thin rounds, the thinner it is the crispier it will be. Place on a floured metal baking tray or pizza pans.
Lay the porcini mushrooms randomly on the rolled out pizzas and grate the parmesan and mozzarella over the top of each pizza. Add black pepper to taste. Drizzle over with a bit of olive oil and bake for about six minutes or until golden at the edges. Remove from the oven and place on serving plates. Sprinkle with truffle oil to taste and finally scatter over the pea shoots. Add salt and more pepper to taste, if they need it.
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