Yield: 9 Pizzas, 12"

Truffle and Cremini White Pizza

This rich pizza features both mozzarella and ricotta and is topped with earthy yet delicate cremini mushrooms, fresh basil and truffle oil.

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Ingredients
  • 12 ea 8 oz. Pizza Dough Ball
  • 1½ cups Extra Virgin Olive Oil
  • 12 Tbsp. Fresh Garlic, thinly sliced
  • 6 lbs. Polly-O Mozzarella, thinly sliced
  • 12 cups Polly-O New York Style Ricotta
  • 1½ cups Cremini Mushrooms, roasted and sliced
  • ¼ cup Fresh Basil, chiffonade
  • ½ cup Truffle Oil
Directions
  1. Preheat pizza oven to 500°F; impinger oven to 475°F.
  2. On a lightly floured surface, stretch dough to 9" to 10" diameter. Pizza should be round shape.
  3. Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release.

To Assemble One Pizza : Top each dough with ingredients below in the following order. Leave a 1-inch space around edge to form a crust.

  • 2 Tbsp. Olive Oil, brushed over surface
  • 1 Tbsp. Garlic, sliced
  • 8 oz. Polly-O Mozzarella, sliced
  • 1 cup Polly-O New York Style Ricotta, in dollops
  • 2 Tbsp. Roasted Mushrooms
  1. Bake in pizza oven for 6 – 7 minutes, impinger or brick pizza oven 3 – 4 minutes, or until baked through and golden brown.
  2. Top each pizza with 1 tsp. of basil and 2 tsp. truffle oil. Cut pizza into 4 slices and serve immediately.
Products Used In This Recipe
Fresh Mozzarella ⓊD, 2 lb. Loaf
UPC: 7104006360 Pack Size: 5/2 lb.
Fresh Mozzarella (16 oz. ball) ⓊD, 6 lb. Tub
UPC: 7104006938 Pack Size: 2/6 lb.
New York Style (TLC) Ricotta ⓊD, 5 lb. Tub
UPC: 7104003182 Pack Size: 6/5 lb.