[this post is in partnership with my favorites, DeLallo Foods. I’m creating some delicious recipes and videos that you’ll see over the next few months. xo]
I’ve got dinner covered for tonight.
We’ve been in a serious pizza mood lately. Shooting so many recipes each day means we taste a lot of different flavors—some that pair well together and some that don’t—so when it’s time to sit down, we crave something comforting and classic.
Something “normal,” as Eddie calls it.
He would happily eat pizza for lunch and dinner every day. Honestly, I wouldn’t complain.
We absolutely love the DeLallo pizza dough. It’s that good.
We’ve been using it for a long time—Eddie started making it weekly last year—and recently it’s been a kitchen staple while I’ve been shooting a lot of recipes for the book. The kit includes the yeast packet, so all you do is add water and let it rise. I’ve even mixed in dried herbs and grated parmesan into the dough sometimes. It’s customizable and super easy, which is great when one person is making dough after dough.
That fluffy, stretchy dough is the best. Kneading this kind of dough is one of life’s small pleasures.
But the star of this pizza? The truffled mushrooms.
They add an incredible depth of flavor. Up until last summer, I wouldn’t have touched canned or jarred mushrooms—getting into mushrooms took me a while—but then I discovered DeLallo’s truffled mushrooms and everything changed.
I first spotted them at the DeLallo store, and since they were new I bought three jars out of curiosity. Pizza was the obvious first use, and we made pizza after pizza with them. They were just as good in an omelet, on flatbreads and french breads, and even in a holiday quiche. If you love truffle flavor, these are game-changing.
I made a pepperoni-and-bacon version here because it’s Eddie’s favorite. My personal favorite finish is frying bacon and then sautéing fresh spinach in the bacon fat until just wilted—add lots of garlic and pile it on the pizza. The result is a repeated flavor bomb.
Truffled Mushroom Bacon Pepperoni Pizza
1
pizza, serves about 4
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Ingredients
- 1 DeLallo Foods pizza dough kit
- 1 tablespoon olive oil
- 1 jar DeLallo Foods margherita style pizza sauce
- 2 garlic cloves, minced
- 8 ounces provolone cheese, freshly grated
- 6 ounces mozzarella cheese, freshly grated
- 2 ounces parmesan cheese, freshly grated, plus extra for topping
- 4 slices bacon, cooked and crumbled
- 1 jar DeLallo truffled mushrooms
- 1/4 cup pepperoni slices
- Fresh basil for topping
- Optional: 8 ounces fresh baby spinach (for a kicked up pizza)
Instructions
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Prep the dough and, once it’s ready to bake, roll it out on a well-floured surface. If using a pizza stone, build the pizza on floured parchment so you can transfer it to the stone easily.
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Preheat the oven to 450°F.
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Brush the dough with olive oil, spread the tomato sauce evenly, and sprinkle on the garlic. Add half the cheeses (provolone, mozzarella, parmesan), then distribute the bacon, truffled mushrooms and pepperoni. Finish with the remaining cheeses.
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Bake 20 to 25 minutes, or until the cheese is golden and bubbly. Let the pizza cool slightly, then top with fresh basil and extra parmesan before serving.
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To add spinach: sauté it briefly in bacon grease or olive oil until just wilted and place it on the pizza before adding bacon, mushrooms and pepperoni.
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Would it be strange to frame this pizza as art in my kitchen?