October 30, 2020
TRUFFALO PIZZA with BLACK TRUFFLE BUFFALO
Upscale pizza with a buffalo style twist.
- 2 tablespoons Butter
- 3 - 6 teaspoons Truffalo Sauce
- Shaved Black Truffles (optional)
- 1/4 cup Marinara sauce
- 8 oz Burrata Mozzarella or fresh mozzarella
- Pizza Dough
- 1 Celery and 1 Carrot
- Fresh basil
- Combine in a small pot: Butter, Truffalo sauce, and a light marinara sauce.
- Whisk and heat on medium low in a small pot until combined slightly thick.
- Set aside and let cool
If you need the from scratch award, here is a simple dough recipe we find works well. ** See Below
You can also try your local pizza joint and ask to buy already made dough. They are inexpensive, awesome and better then store bought.
Remove the mozzarella balls and separate the outer shell from the inner shreds and cream.
- Place a cast iron pan upside down on the middle rack.
- OR a non stick cookie sheet in the oven.
- OR use your BBQ grill on high
- Pre-heat using broil or the highest setting for 20 minutes.
- Press or roll out the dough into approximate 12 inch round.
- Using a ladle, poor your Truffalo pizza sauce into the middle of the dough and spread 1 inch from the edges.
- Using a spoon, add the burrata cream and then the cheese shell to your preferred cheesiness (yes it's a word).
- Using a floured pizza spatula or a clean piece of floured cardboard, carefully transfer the dough to the spatula and then place
- your pizza in the oven.
- Keep an eye and remove when the cheese is bubbly. Approximately 5 minutes.
- Sprinkle with finely chopped celery and carrots.
- Shave Black Truffles. Salt & Pepper, and or dashes of Truffalo Sauce to your liking.
Simple Food Processor Pizza Dough Recipe
- 2 cups double zero or all purpose flower
- 1/4 cup extra virgin olive oil
- 1/4 oz active dry yeast
- 1/2 teaspoon sugar
- 1/3 teaspoon salt
- approximately 2 cups luke warm water
- Mix the sugar, yeast and luke warm water in a bowl and set aside for a few minutes.
- Add the flour, salt, yeast water and olive oil to your food processor
- Pulse on low 5 - 10 times until the all of the moisture is absorbed
- Place on a cutting board, form a loose ball
- Kneed and fold a few times, dusting with flour if the dough is still too wet and sticky.
- Form into a ball and place in a slightly greased bowl
- Covered with a damp towel for 1 - 2 hours.