with Truffle Salt and Cream Sauce
Ingredients: Pizza dough (wheat) (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Spinach • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable broth concentrate (barley, soy) (water, sugars (sugar, maltodextrin), vegetable base [mirepoix, (carrots, celery, onion, tomato, mushroom), salt, yeast extract, sugar, maltodextrin, natural flavour, canola oil, barley malt extract (barley), onion powder, dried potato, garlic powder], salt, natural flavour (soy), yeast extract, lactic acid, caramel, potassium sorbate, sodium benzoate) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Tags
Pizza Dough
340 g
Mixed Mushrooms
200 g
Baby Spinach
56 g
Shallot
1 unit(s)
Cream
56 mL
Mozzarella Cheese, shredded
0.75 cup
Cream Sauce Spice Blend
10 g
Vegetable Broth Concentrate
1 unit(s)
Garlic, cloves
2 unit(s)
Truffle Sea Salt
1 g
Pepper
0.063 tsp
Oil
1 tsp
Butter
2 tbsp
Milk
0.25 cup
All-Purpose Flour
1 tbsp
- Before starting, remove pizza dough from the fridge and rest in a warm spot for 20 min. Wash and dry all produce.
- Preheat the oven to 450°F.
- Drizzle 1 tsp oil over dough. (NOTE: For 4 servings, drizzle 1 tsp oil over each piece of dough.)
- On a parchment-lined baking sheet, stretch dough into a rough oval shape with oiled hands. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Let dough rest in a warm place while you prep remaining ingredients.
- Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
- Thinly slice remaining mushrooms.
- Peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- In a measuring cup, combine 1/4 cup (1/2 cup) milk (or water) and cream. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add mushrooms. Cook for 5-6 min, stirring occasionally, until golden.
- Remove from heat, then stir in broth concentrate and half the truffle sea salt. Season with pepper.
- Transfer mushrooms to a plate. Carefully wipe the pan clean with paper towels.
- Reheat the same pan over medium-low.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and garlic. Cook for 1-2 min, stirring often, until tender and fragrant.
- Sprinkle Cream Sauce Spice Blend over top. Stir until coated.
- While stirring, gradually add cream mixture. Bring to a gentle boil.
- Cook for 1-2 min, stirring often, until sauce thickens. (TIP: Sauce should be thick.)
- Remove from heat.
- With floured hands, stretch dough again into a large oval shape. (NOTE: The dough should now hold its shape.)
- Spread cream sauce over dough. Sprinkle cheese over sauce.
- Top with spinach, then mushrooms.
- Bake pizza in the middle of the oven for 16-20 min, until golden and crisp. (NOTE: For 4 servings, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
- When pizza is done, let sit for 2-3 min.
- Cut pizza into slices, then sprinkle with as much remaining truffle sea salt as you like.
- Divide pizza between plates.
910
kcal
Calories
38
g
Fat
21
g
Saturated Fat
105
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
33
g
Protein
100
mg
Cholesterol
2440
mg
Sodium
1.5
g
Trans Fat
1000
mg
Potassium
550
mg
Calcium
7
mg
Iron
with Basil Pesto and Balsamic-Dressed Spinach Salad