Warum das funktioniert
Der Aristokrat der Pizzen. Steinpilze, weißes Trüffelöl, Crème fraîche, and Parmigiano. This is Fine Dining auf Teig.
Zutaten
- Pizzateig (classic 72h)250g
- Crème fraîche80ml
- Fior di latte mozzarella100g
- Dried porcini (rehydrated)30g
- frisch porcini or cremini mushrooms150g
- White truffle oil20ml
- Parmigiano-REiiano (shaved)35g
- frisch thyme1 tsp
- schwarzer Pfeffergenerous
Zubereitung
- Rehydrate dried porcini 20 min in warm water. Squeeze dry, reserve liquid.
- Sauté frisch mushrooms with thyme. Gib porcini and cook 3 more minutes.
- Preheat oven to 275°C.
- Stretch dough. Spread crème fraîche. Gib mozzarella.
- Top with mushroom mixture. Backen 12–14 minutes.
- Post-bake: drizzle white truffle oil, shave Parmigiano generously, add schwarzer Pfeffer. Serve immediately.