The toppings on this Grilled Truffled Pizza are simple but surprisingly sophisticated, and the drizzle of truffle oil at the end takes that even further.
Grilled Truffled Pizza with Leeks, Asparagus & Shitake Mushrooms
Print This Recipe Yield 6Source Adapted from Martha Stweart LivingPublished
Ingredients
- 2 tablespoon extra-virgin olive oil, plus more for brushing
- 2 medium leeks, halved lengthwise, cut into half moons, and rinsed
- 8 ounce shitake mushrooms, cut into ¼‑inch slices
- 8 ounce asparagus, cut into 2‑inch pieces
- ¼ cup dry white wine
- 1 tablespoon thyme leaves, , plus more for garnish
- salt and pepper to taste
- 2 pound raw pizza dough
- 4 ounce camember cheese, sliced
- truffle oil, to taste
Directions
Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add leeks and cook until beginning to soften, stirring often, about 5 minutes. Add mushrooms and cook another 4 to 5 minutes. Add the asparagus and wine. Continue cooking until asparagus become bright green, about 2 minutes more. Remove from heat, season with salt and pepper. Set aside.
Form the pizza dough into six 9‑inch rounds. Layer them between sheets of parchment or wax paper and refrigerate at least 1 hour and up to over night. (see my Basic Pizza Dough & Variations recipe)
Heat a grill until medium-hot. Generously oil one side of as many rounds as comfortable fits on the grill. Put them oil side down onto the grate and cook, turning as needed until golden brown and beginning to char on the bottom. The top should bubble up in places, about 3–5 minutes. Quickly brush the tops with more olive oil and flip.
Working quickly, top each crust with slices of cheese. Once it starts to soften, about 1 minute add some of the asparagus mixture on top. Cook the pizzas until warmed through and nicely browned on the bottom. Using tongs or a spatula slide each pizza onto a serving plate. Continue with remaining ingredients. garnish with more thyme and a tiny drizzle of truffle oil.
I’m all in when it comes to eating sustainably and being educated about food “speak” which often seems designed to deceive. And, I love the coconut crusted salmon recipe that you selected!
I’m always up for a new cookbook.
I would love to cook recipes from this book since I love fresh, sustainable foods. Great to meet you yesterday Greg, and I am hoping that I can come up to LA for one of your monthly blogger meet-ups and see you again soon! 🙂
These are the topics I grapple with every day as a conscientious eater, consumer and plasticphobe!
Going to make this tonight love this recipe salmon is my favorite and coconut omg wow~!
Please enter me. Looks great.
If the rest of the recipes are as good as this salmon one looks, I’d love to have a copy of the book! Thanks for the contest, Greg.
Alaskans always appreciate a new take on salmon–thank you!
Hey GREG!
Very informative review. Please enter me for the book! If I don’t, that’s ok, because it sounds like a book I’d like to have on my shelf regardless. 🙂
[K]
Looks like a great book, I’d love to enter your givaway!
You got my attention talking about eggs — lol. We raise chickens for fun — I love the fresh eggs they provide us.
That salmon does look great — enter me!
enter me please 🙂
M
Love the Asian feel in this ingredient combination for the fish. I might sound silly but how can your oven reach 775°F?
That’s 375!
Coconut crust and coconut chili sauce sound fantastic!
I think there’s always room for a little seriousness in the world of Serious Fun Food, at least when it comes to things like sustainability. Which are truly important if we want to sustain the fun in the future. Thanks for sharing this!
Damm that salmon sounds good. Now if only I could afford wild salmon…
I voted for you! Good luck with Foodbuzz!
You what’s funny, I think about these things all the time! Especially having children and wanting them to make healthy non-processed food choices.
New range coming in November! Need a new cookbook to go along w/ it! Looks pretty cool.
Looks like a wonderfully informative book that I’d love to have! Your salmon looks delicious! Great review.
I would love to win this one! As you may know, I am all about this and using as much local and sustainable food as possible. Great post, Greg. You know I also “like” you on FB. 🙂
This cookbook is a definite must! More people need to be aware of what needs to be done to help our planet and sustain a health living style.
Greg, excellent review of a very important book. I had never heard of it, thanks for bringing our attention to such important topics. I am the kind that cringes each time I see someone pop open a plastic water bottle. (I picture the giant heap of toxic waste in the Pacific Ocean) I try to re-use and recycle whenever I can. I cook from scratch most of the time, but sadly so much product is way over packaged. I would love to win this book because I have a great enthusiasm to feed myself and my family sustainable foods & I always want to learn more about this topic. The Coconut fish looks amazing! xo
Enjoyed this post on our collective responsibility to the planet and our food. I do think the salmon looks VERY good, and I would just add that I don’t always need or want to stretch my cooking chops…sometimes, I’m just looking to Sup for inspiration, a good idea, and a gorgeous photo of the proceedings! Lucky for me, you deliver on all counts.
Greg — I am very interested in learning about eggs!
I adore Food to Live By, so I definitely need to get a copy of this cookbook! Awesome!