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Portobella Pizza

Elevate your menu and your bottom line with the rich, unforgettable taste of truffle oil. This upscale and flavorful addition to pizza has grown 29% in the last four years* and is the perfect complement to this recipe’s Portobello mushrooms, rosemary pesto and subtle smoked flavor of Grande Fumella.
*Datassential MenuTrends 2021
Course: Pizzas
Products used: Fumella® Smoked Mozzarella

Ingredients

Directions

Ingredients

Portobella Pizza Yield: One 14" Pizza
  • 12 oz. Pizza dough ball, slacked
  • 2 oz. Rosemary Pesto (see recipe)
  • 5 oz. Grande Fumella Smoked Mozzarella
  • 3 oz. Portobello mushrooms, fresh
  • Truffle oil, to taste
  • Grande Parmesan, shaved, to taste

Directions

Portobella Pizza
  1. Stretch pizza dough to 14” round.
  2. Spread 2 oz. rosemary pesto sauce evenly over pizza dough and top with 5 oz. Grande Fumella and 3 oz. Portobello mushrooms.
  3. Bake at 500oF for 8 to 10 minutes or until cheese is melted and crust is golden.
  4. Remove pizza from oven and finish with truffle oil and Grande Shaved Parmesan. Cut into slices and serve.

Ingredients

Rosemary Pesto Yield: One 14" Pizza
  • 1 bushel Parsley, fresh, chopped
  • 1 tsp. Parsley, dry
  • 1 tbsp. Rosemary, powdered
  • 1 tsp. Grande Romano, grated
  • 1 tbsp. Garlic, fresh
  • 1 1/2 oz. Olive oil
  • 1/2 tsp. Black pepper
  • 1/2 tsp. Salt

Directions

Rosemary Pesto
  1. Blend 1 bushel parsley, 1 tsp. dry parsley, 1 tbsp. powdered rosemary, 1 tsp. Grande Romano and 1 tbsp. fresh garlic.
  2. Slowly add 1 1/2 oz. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper.
  3. Blend until combined and store in container.