Servings: 1 Pizza
- 120g / 4.2oz Ricotta
- ½ cup pizza cheese
- 2 tsp truffle oil
- 2 cloves garlic crushed
- 4 stalks thyme leaves picked
- 1 tsp lemon zest
- 100g / 3.5oz Swiss brown mushrooms, stalks finely chopped & the rest finely sliced
- 1 tbsp olive oil
- Salt and pepper to taste
- A portion of pizza dough
Step 1. Preheat the KILN to high
Step 2. Combine the ricotta, pizza cheese, truffle oil, chopped mushroom stalks, lemon zest and half the garlic and thyme leaves.
Step 3. In another bowl combine the remainder of the thyme leaves and garlic, sliced mushrooms, olive oil and seasoning.
Step 4. Stretch out the pizza dough to make a 12” thin pizza base and place onto a peel. Spread the ricotta mix evenly over the dough, leaving a 20mm (0.8 inch) clean edge. Top with the sliced mushrooms.
Step 5. Place into the KILN, turn to low and activate turntable. Allow to cook for 2 minutes, or until the base becomes crispy.
Step 6. Turn the upper burner to high and cook for 15 seconds until nicely charred on the crust.
Step 7. Remove, cut and serve.
Recipe: Hayden Quinn
As seen on Channel 10’s Taste of Australia with Hayden Quinn