Pizza Tartufo with Beemster Signature Aged

Drinks. 4 people. Prepare 30 min. + 3 hours waiting time. + 30 min. oven time.

Ingredients

• 300 ml of lukewarm water
• 2 tsp salt
• 500 g flour for pizza dough (type 00)
• 7 g dried yeast
• 3 tbsp mild olive oil
• 500 g mixed mushrooms as desired
• 200 g Beemster Signature Aged + extra for garnish
• 100 g mascarpone
• 145 g truffle tapenade (jar)
• 100 g semi sun-dried tomatoes
• 20 g arugula
• Optional truffle oil for sprinkling

Kitchen Stuff

• (mixer with dough hooks
• Baking paper
• 2 baking trays

Prepare

1.  Put the lukewarm water in a bowl and dissolve the salt in it. Add the flour and then the yeast all at once. Mix for 2 min with a mixer with dough hooks. Add 1 tbsp olive oil in a thin stream. Knead another 4 min with the mixer or by hand. Remove the dough from the mixing bowl and divide into 4 pieces. Bulge the pieces of dough by folding the sides down, turning the dough a quarter turn and repeating this operation.  
2. Place the balls on a baking sheet lined with baking paper and coated with a little oil. Brush the balls with ⅓ of the oil, cover with cling film and let rise for 3 hours at room temperature or until the dough has doubled in volume.
3. Just before baking the pizzas, preheat the oven and baking sheets to 235 °C. Coarsely chop the mushrooms. Heat 1 tbsp. oil in a frying pan and fry the mushrooms for 5 min. over medium-high heat. Meanwhile, grate the cheese.
4. Dust the work surface with some flour. Place a ball of dough on your work surface and form it into a pizza base by pressing the ball flat with your fingers until the pizza is 25 cm in diameter and the edge is higher than the center. Make three more pizza bases like this and spread each pizza on a piece of baking paper. Spread the grated cheese and mushrooms over the bases, but leave 1 cm from the edges. Brush the edges with the last tbsp of oil. Spread 1 or 2 bottoms on a baking sheet and bake (in sections if necessary) about 14-15 min. until cooked in the oven. Change baking sheets halfway through.
5. Meanwhile, mix the mascarpone with the truffle tapenade, cut the tomatoes into strips. Take the pizzas out of the oven and top with the truffle mascarpone, dried tomatoes and arugula. Delicious with truffle oil and extra grated Beemster Signature Aged.

Preparation tip

Do you only have 1 baking sheet? Then bake the bottoms in 2 batches. No time to make your own dough? Then use ready-made bases (without tomato sauce).

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Curious about another pizza with Beemster cheese? Then make this variation with brined meat & Beemster Young.