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
Portobella Pizza
Description
Ingredients
Portobella Pizza
Rosemary Pesto
Instructions
Portobella Pizza
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Stretch pizza dough to 14” round.
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Spread 2 oz. rosemary pesto sauce evenly over pizza dough and top with 5 oz. Grande Fumella and 3 oz. Portobello mushrooms.
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Bake at 500oF for 8 to 10 minutes or until cheese is melted and crust is golden.
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Remove pizza from oven and finish with truffle oil and Grande Shaved Parmesan. Cut into slices and serve.
Rosemary Pesto
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Blend 1 bushel parsley, 1 tsp. dry parsley, 1 tbsp. powdered rosemary, 1 tsp. Grande Romano and 1 tbsp. fresh garlic.
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Slowly add 1 1/2 oz. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper.
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Blend until combined and store in container.
