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Truffle Mortadella Pizza with Truffled Comté Cream
4
Servings
20
Preparation (min.)
4
Cooking (min.)
Ingredients
- 1 pizza dough
- 90 g of seasoned tomato puree
- 90 g of grated mozzarella
- 3 to 4 slices of truffle mortadella
- Truffle-infused Comté AOP cream
- Optional for a white base: mascarpone
Truffle Mortadella Pizza with Truffled Comté Cream
A generous and particularly indulgent pizza that highlights truffle.
The crispy base is topped with tomato and melting mozzarella, then finished after baking with thin slices of truffle mortadella and generous dollops of truffled Comté AOP cream from Plantin.
A simple and quick recipe, perfect for reimagining pizza with more refined flavors.
The crispy base is topped with tomato and melting mozzarella, then finished after baking with thin slices of truffle mortadella and generous dollops of truffled Comté AOP cream from Plantin.
A simple and quick recipe, perfect for reimagining pizza with more refined flavors.
Cook this recipe with Plantin products
Coming soon
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
Preparation
Preheat the oven
Preheat the oven to 350 °C if your equipment allows. The original recipe calls for a very hot cooking temperature, between 350 and 450 °C.
Prepare the base
Roll out the pizza dough and spread 90 g of seasoned tomato puree evenly over the surface. For a white version, replace the tomato with mascarpone.
Add the mozzarella
Sprinkle 90 g of grated mozzarella over the pizza.
Bake the pizza
Bake for about 2 to 4 minutes, until the dough is cooked and the mozzarella is well melted.
Add the truffle mortadella
Once out of the oven, place 3 to 4 slices of truffle mortadella on the still-hot pizza.
Add the truffle Comté cream
Dot the truffle Comté cream over the pizza in small touches. For a more even presentation, use a piping bag or a ziplock bag with a small corner cut off.
Serve
Serve immediately while the pizza is still hot and the mozzarella remains melted.
Plantin Chef’s tip(s)
Add the truffle mortadella and truffled Comté cream only after cooking. This helps preserve their texture and aromas while taking advantage of the pizza's heat to make them even more delicious.
