Truffle Trio Mushroom & Sugar Snap Pea Thin Crust Pizza
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The assorted earthy exotic mushrooms, the intoxicating flavor of truffle red wine pesto, mixed melty cheese and tender sugar snap peas all piled on crispy crust…
This is a wondrous vegetarian pizza and the combination is so memorable you would not forget.
It is wholesome and a great re-invention on the classic
It’s the best rainy day comfort food.
: 5 minutes
: 20 minutes
: 4 servings
lavash Turkish pide
truffle mushroom pesto pate
150g button mushroom
fresh shiitake mushroom
fresh enoki mushroom
100g fresh sugar snap pea
1 king oyster mushroom (which I forgot to use!!!)
shaved parmesan cheese
extra virgin olive oil
and black pepper
Preheat the oven to 180C.
Place the lavash bread on a baking sheet.
Spread the truffle mushroom pate pesto on the base.
Drizzle lightly with olive oil.
Place the button mushroom slices as the first layer.
Follow by fresh shiitake mushroom slices.
Top with a handful of mix-cheese and send it into the oven.
Bake until the cheese is golden and bubbly.
Once the cheese has melted, scatter the enoki mushroom on top.
Continue baking for another 5 minutes or when the edges turn crispy.
Evenly place the sugar snap pea slices on the pizza.
Let it stand 5 minutes before serving.
Remove it to cutting board, and season with truffle salt and black pepper
Garnish with shaved Parmesan cheese.
Cut the pizza into 8 slices. Serve immediately~
A little bit of truffle scent from the pesto adds a touch of decadence.
Enjoy this incredible trio mushroom pizza with sweet sugar snap pea.
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