Truffle and Brie Pizza Cob
WELL, this is amazing. We are heading south to Pemberton for a foodie event in November and this is on the menu, starring some amazing local truffles, which are not pictured but you get the idea. (We couldn't source the truffles at this time of year, missed the boat on that one!) However, we did give it a good drizzle of Italian truffle oil which wasn't quite the same, and we also used a truffled brie which was amazing. So you can do this all year round, you just need to get creative with truffle application.
If you happened to have amazing truffles on hand, simply finish this entire recipe then shave generously at will on top of the melted cheese, return to the turned off oven for a few minutes while you beat off the crowds and then serve as the truffles start to melt gloriously into the cheese.
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- 1/2 Batch EVOO Fridge Dough Recipe
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 garlic cloves chopped finely
- 1 Pinch pink salt flakes BUY
- 1/2 Teaspoon dried red chilli flakes
- 100 Grams Swiss brown mushrooms, sliced
- 180g - 1 Kilo wheel of brie
- Truffles to taste
- few sprigs of fresh thyme
Preheat oven to 275°C or as hot as your oven will go. Place cast iron round skillet or pizza tray into the oven to preheat.
Roll dough out big enough to fit the dish.
Drizzle dough with EVOO and sprinkle with garlic, pink salt and chilli flakes.
Top with sliced mushrooms and place the brie into the centre of the dough. Pierce the brie with a knife in a few places. Place entire pizza onto hot pan and cook for 18 minutes or until puffed up around the edges, melting the cheese and looking good and cooked.
Shave truffles on top and return to the turned off oven for a few minutes. Garnish with fresh thyme. Serve hot with the pizza bread to use as a dipper.
Note; If you don't have a super high temperature on your oven, use as high as you can but preheat the cast iron dish or pizza stone for at least an hour. This will give you the result you need.
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