Flatbread Mushroom Pizza Drizzled with Truffle Oil

This is a scrumptious thin and crispy flat bread pizza loaded with baby bella mushrooms, fresh mozzarella pearls and drizzled with truffle oil.

If you are a mushroom lover, you will go crazy over this pizza!

 Print Recipe

Pizza Topping Ingredients

1-4 ounce jar of pizza sauce

1 teaspoon Italian seasoning or fresh Oregano and Basil

Fresh shredded Parmesan cheese

1 pkg. baby bella mushrooms

1 pkg. fresh mozzarella pearls
Truffle Oil

Dough Ingredients

1/4 cup water, lukewarm

½ teaspoon Active Dry Yeast      

1 ½ Tablespoons Sugar            

1 cup bread flour

1 tablespoon Olive Oil                   

¼ teaspoon salt

Directions

Preheat oven to 450°F.  Place pizza stone or baking pan on lowest rack in oven during preheating.

Combine flour and salt in a mixing bowl.

In a small separate bowl combine water, yeast and sugar and let stand for 5 minutes until dissolved and foamy on top.

Add yeast mixture and oil to center of flour and mix until combined and forms a soft dough.

Knead with dough hook attachment for 5 minutes or by hand for 6-7 minutes.

Form dough into a ball and place in a bowl coated with oil to rise.

Cover bowl and place in a warm place and let rise for 2 hours or doubled in size.

Punch down dough, remove dough to a lightly floured parchment paper.

Roll dough into a 12 inch oval shape.

Transfer pizza crust from parchment paper to stone or pan

Top with sauce, sprinkle with seasoning or herbs, lightly sprinkle fresh Parmesan cheese over sauce. Add mushrooms and spread out mozzarella pearls in open spaces.

Lightly drizzle with truffle oil over the top.

Bake on baking stone for approximately 10 minutes or until crust is golden and cheese is melted. Note: Keep an eye on the pizza while it is baking so bottom of crust does not get burnt.

Just for the record I recommend a pizza stone although how I could lose such a thing is beyond me! I think during my after retirement cleaning frenzy I must have moved it and now it is hide and seek time.

Authored by +Terri Henkels 

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