Stuffed Robiola Pizza
- Pizza dough, homemade or store-bought
- 3/4 pound robiola cheese
- 4 tablespoons freshly grated Parmesan, divided
- 1/3 cup shredded mozzarella
- 1/3 cup sauteed button mushrooms
- White truffle oil
- Fresh arugula or mizuna, for garnish
Place a pizza stone in the oven. Preheat the oven to 375 degrees F.
Roll the pizza dough out to approximately 10 to 12 inches. Prick the dough with a fork or dough-fork and bake on the stone until it puffs up, about 2 to 3 minutes.
Split the crust horizontally but don't cut all the way through. Fill with the robiola cheese and 2 tablespoons freshly grated Parmesan. Press the crust together and top with the mozzarella and mushrooms. Drizzle the top with 2 tablespoons white truffle oil and sprinkle with 2 tablespoons Parmesan. Return to the oven for a few minutes, just to melt the cheese.
Toss the arugula or mizuna with truffle oil and garnish the pizza. Cut into wedges and serve immediately.
Recipe courtesy of Emeril Lagasse, 2007