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Mourvedre

Tartufata: Grilled Pizza with a Creamy Sauce and Truffle Salt

Serves 4

  • 1½ cups flour
  • 1 tsp kosher salt
  • 1 tbsp dry active yeast
  • ¾ cup water
  • ½ tsp olive oil
  • ¼ tsp truffle salt
  • ¼ cup sour cream
  • 4 tbsp milk
  • ricotta cheese
  • 3 slices Black Forest Ham
  • 1 Portabello mushroom, sliced

Put first three ingredients in food processor. Turn on and add water just until the dough forms a ball without being sticky using a little less or more as needed. Process for 1 minute. Form dough into a ball then coat with ½ tsp olive oil to keep it from drying out. This can be done up to a day ahead and kept covered with plastic in the refrigerator.

On a floured surface, roll out the dough to a 15" circle. Place directly on cool grill until lightly brown on the bottom. Take off the grill and place browned side up. Mix the milk with the sour cream and spread over top of pizza leaving a 1" border around the edge. Place the ham around the pizza. Put the sliced mushroom and 12 spoonfuls of ricotta around the pizza and sprinkle the salt uniformly. Put the pizza back on the grill and cover grill until the pizza bottom is lightly browned. Cut and serve.

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