Potato Mushroom Pizza with Garlic Cream and Truffle Oil
For the Sauce
- 1 tsp fresh Lemon juice
- 2-3 Garlic cloves
- 2 tbsp Olive oil
- 1/3 cup Unsweetened Hemp Milk or plain Rice Milk
- 1/2 tsp Thyme
- 1/3 cup Walnuts
- 1/2 tsp Sea salt
For the Pizza
- 2 tbsp White Truffle oil, divided
- Cornmeal, for dusting
- 1/8 tsp Sea salt, or more to taste
- 2-1/2 cups smallish Cremini Mushrooms, quartered
- 1/2 recipe Pizza dough
- 1/4 tsp Thyme
- 1 medium Yukon Gold Potato (About 6oz) Sliced super thin on a Mandolin
- Prepare pizza dough and refrigerate until ready to use.
- Preheat oven to 450 and place pizza stone inside. You want to make sure the stone is nice and hot by the time you bake your pizza.
- For the sauce: Put all ingredients in a blender and blend a couple minutes until smooth. Transfer to a small bowl and place in the fridge to thicken while you prepare the pizza.
- For the pizza: Boil mushrooms in lightly salted water for 10 minutes. Drain well. If they are too watery then gently squeeze out excess liquid when they are cool enough to handle. Place mushrooms in a small bowl and toss with 1 tbsp of truffle oil, 1/4 tsp thyme and the sea salt.
- Rinse sliced potatoes really well under cold running water. Place in a single layer between 2 paper towels and pat dry.
- Remove pizza dough from the fridge and roll or stretch into a 12 inch circle. Sprinkle a generous amount of cornmeal on your pizza peel and gently put your uncooked pizza on it. Top the pizza with sauce and spread it all the way to the edges. Top with potatoes and mushrooms, making sure the topping go all the way to the edge as well.
- Gently ease your pizza off the peel onto the pizza stone and bake for 12 minutes. Remove from oven and drizzle with the remaining tbsp of truffle oil.