To anything that has truffle oil as an ingredient, I say 'YUM!' It has such an amazing fragrance and taste. It is a strong taste, so you don't need to use much. That's good, since its more expensive than other oils. The combination of mushrooms, crab, pecorino cheese, and truffle oil is to die for.
This recipe is moderate on the healthy scale. There isn't much cheese, but it does have some half and half. It does contain some fiber from the mushrooms, onions, and arugula, and protein from the crab. So it is pretty filling, which helps to save some calories.
This recipe uses a dough recipe from The Italian Baker, which is a fabulous cookbook. I made 1 1/2 times the recipe (written below) because I was making 3 medium pizzas. For one large pizza or two small/medium, make half the recipe written below. If you don't want to make dough, you can always buy store-made.
Crab Mushroom Mixture:
1/2 cup chopped baby Bella mushrooms
1/3 cup chopped Shitake mushrooms
1/4 cup finely diced yellow onion
1 cup shredded crab meat
1/4 tbsp butter
1/2 tbsp flour
1/4 cup half & half
1/2 tsp pepper
1/2 tsp salt
1/4 cup shredded Pecorino-Romano cheese
1 tsp truffle oil
1/2 cup chopped arugula
Dough:
5 2/3 cup
2 1/4 tsp salt
1 3/4 cup plus 2 tbsp warm water
2 tsp active dry yeast
pinch of sugar
1/4 cup plus 2 tbsp olive oil
Directions:
To make the dough using a mixer:
In a bowl, mix together the flour and salt. In the mixer bowl, combine warm water, yeast, and sugar. Stir, then let rest for 5 minutes. Stir in oil using a paddle attachment.
Gradually add in flour (still using paddle attachment). After adding most of the flour, switch attachment to the hook. Add the rest of the flour. Continue to mix until all flour is incorporated, then mix another 3 minutes. Finish kneading dough on lightly floured surface. Cover with plastic wrap in a bowl. Let rise at room temp for 1 hour.
Cook mushrooms over medium high heat in a large pan. Cook 6 minutes. Add onion and cook 3 minutes. Add crab and butter, stir. Add flour and stir 2 minutes until flour is cooked. Add half and half, truffle oil, and 2 tbsp cheese, and stir until mixture has thickened, about 1 - 2 minutes. Turn off heat and set aside.
Roll out in a circle about 1/4 - 1/2 inch thick. Spread the crab mixture over the dough, leaving a half inch border. Lightly coat the edge (crust) with olive oil. Bake on parchment paper or on a cornmeal-covered surface. Bake at 400* for about 12 minutes, until the edges turn golden brown. Top with chopped arugula and remaining cheese.
This recipe is moderate on the healthy scale. There isn't much cheese, but it does have some half and half. It does contain some fiber from the mushrooms, onions, and arugula, and protein from the crab. So it is pretty filling, which helps to save some calories.
This recipe uses a dough recipe from The Italian Baker, which is a fabulous cookbook. I made 1 1/2 times the recipe (written below) because I was making 3 medium pizzas. For one large pizza or two small/medium, make half the recipe written below. If you don't want to make dough, you can always buy store-made.
Crab Mushroom Mixture:
1/2 cup chopped baby Bella mushrooms
1/3 cup chopped Shitake mushrooms
1/4 cup finely diced yellow onion
1 cup shredded crab meat
1/4 tbsp butter
1/2 tbsp flour
1/4 cup half & half
1/2 tsp pepper
1/2 tsp salt
1/4 cup shredded Pecorino-Romano cheese
1 tsp truffle oil
1/2 cup chopped arugula
Dough:
5 2/3 cup
2 1/4 tsp salt
1 3/4 cup plus 2 tbsp warm water
2 tsp active dry yeast
pinch of sugar
1/4 cup plus 2 tbsp olive oil
Directions:
To make the dough using a mixer:
In a bowl, mix together the flour and salt. In the mixer bowl, combine warm water, yeast, and sugar. Stir, then let rest for 5 minutes. Stir in oil using a paddle attachment.
Gradually add in flour (still using paddle attachment). After adding most of the flour, switch attachment to the hook. Add the rest of the flour. Continue to mix until all flour is incorporated, then mix another 3 minutes. Finish kneading dough on lightly floured surface. Cover with plastic wrap in a bowl. Let rise at room temp for 1 hour.
Cook mushrooms over medium high heat in a large pan. Cook 6 minutes. Add onion and cook 3 minutes. Add crab and butter, stir. Add flour and stir 2 minutes until flour is cooked. Add half and half, truffle oil, and 2 tbsp cheese, and stir until mixture has thickened, about 1 - 2 minutes. Turn off heat and set aside.
Roll out in a circle about 1/4 - 1/2 inch thick. Spread the crab mixture over the dough, leaving a half inch border. Lightly coat the edge (crust) with olive oil. Bake on parchment paper or on a cornmeal-covered surface. Bake at 400* for about 12 minutes, until the edges turn golden brown. Top with chopped arugula and remaining cheese.
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