This autumnal pizza celebrates the earthy combination of mushroom with umami, sweet black garlic and aromatic herbs. Rich, creamy Camembert and elastic, milky mozzarella melted on a crisp pizza base is perfect finished with truffle oil. Enjoy this rustic woodland-inspired pizza as a warming treat when raking leaves, pruning in the garden or lighting a bonfire. The Cornish Mushroom company grow their mushrooms sustainably near Fowey and have a wonderful variety available – ideal for a delicious seasonal pizza topping.
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
In a cast iron skillet melt your butter and sauté your mushroom, black garlic, rosemary and oregano in your pizza oven for 2-3 minutes.
Then top your pizza base with diced Camembert, torn mozzarella and the cooked mushrooms.
Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
Serve with a generous drizzle of truffle oil.
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Cornish mushroom pizza
Pizza dough
This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.
Method
This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients
Associazione Verace Pizza Napoletana recipe