Ingredients
White Truffle Aioli
½ cup (118 mL) mayonnaise
¼ cup (59 mL) sour cream
¼ cup (59 mL) sour cream
2 tsp (10 mL) truffle oil, or to taste
Zest of one lemon
½ lemon, juiced
Pizza
17 oz (482 g) pizza dough
12 oz (340 g) mozzarella
1 cup (225 mL) large onions, caramelized
1 cup (225 mL) smoked bacon, slightly crisp and cooked
2 cups (450 mL) cremini mushrooms, roasted
1 Tbsp (15 mL) thyme, fresh
½ cup (118 mL) truffle aioli
Pecorino Romano
Fresh pepper, cracked
Lemon zest
Directions
White Truffle Aioli
1. In a bowl, place all ingredients whisking together until incorporated. Fill squeeze bottle with aioli mixture. Refrigerate and reserve for later.
Pizza
1. Place pizza dough in a 10X14 Detroit Style pizza pan and press dough to the corners. For approximately 1 to 1.5 hours, let dough rise until proofed. Use proofed dough right away, or cover and refrigerate until ready to use.
2. Preheat oven to 525°F (273°C) degrees.
3. Top proofed pizza dough with as many onions, bacon and mushrooms as desired. Start with the caramelized onions then add bacon and roasted mushrooms. Bake in oven for approximately 15 minutes.
4. Once the pizza is ready, remove from oven, then with a pizza cutter, cut into eight pieces.
5. Squeeze and dispense white truffle aioli onto pizza first followed by the remainder of the ingredients to desired taste.
Source and Credits
Courtesy of Christopher M. Gethcell of Descendant Detroit Style Pizza
