Tuesday, November 23, 2010
Pizza with Grilled artichokes, Spinach, Oyster mushrooms and Truffle studded Pecorino cheese
In sampling it I try to figure out which ingredients would pair nicely with my new found cheese. The taste , texture are swirled around in my mouth as I make virtual combinations in my mind to make a final decision.
Based on the partnership between a small farming community in Northern Italy and Canada, Ramelli has produced this incredible Pecorino al Tartufo (sheep's milk cheese with truffles). Quite frankly, I love this cheese!
Soft, yet slightly firm this pecorino infused with chunks of some of northern Italy's finest truffles has a creamy texture, mild earthy taste with small explosions of decadent truffle. On to the pizza.
I wanted to create a pizza that would compliment the cheese so I figured it also had to be mild with some bold flavor punches. Earthy oyster mushrooms paired extremely well with the truffle. The sauted spinach and onion added another layer of flavor and the grilled artichokes rounded it all out for a fantastic finish. The pecorino paired with some fresh mozzarella added the perfect amount of moisture and melted goodness to grab on to the crust and all the ingredients for a great big group hug.
This will definitely be added to my list of favorites.
1 Pizza dough
1/2 of a Fresh Mozzarella
1/4 cup diced Pecorino al Tartufo cheese
1 cup fresh Baby spinach
4 oyster mushrooms cut in strips
1/2 of a small red onion
5 small grilled artichokes (available in jars at your supermarket)
Extra virgin olive oil
1 Tbsp dried oregano
Salt and pepper