Everybody likes pizza. Everybody, which is why this month’s Recipe Redux theme of ‘Pizza Party,’ is a real crowd pleaser. Perfect for the upcoming Super Bowl or build-your-own pie date night.
This dairy-free pizza is one of my favorite new creations. Crispy, grilled crust topped with artichoke-leek puree, caramelized mushrooms and fresh arugula. A drizzle of truffle oil is the perfect topper. I could eat truffle oil on just about anything, but a little bit on pizza is soooo good.
I’ve been obsessed with truffle pizza for a while now. We live a few blocks away from one of my favorite italian places and their seasonal white truffle pizza is bananas. When it’s available, we eat a lot of take-out. A little bit of truffle oil upgrades regular pizza to Saturday night pizza. This pie gets a double punch from both truffle salt and truffle oil. If you don’t have any, this pizza is still delicious but becomes a game-changer with the added ingredients.
The other key to this pizza is the grilled crust. Slightly charred and smoky, it’s the perfect base for the creamy artichoke layer. If you don’t have a pizza grill pan, follow the directions for placing your dough directly onto the grill. While I try to make homemade dough when I have time, I highly recommend Trader Joe’s pizza crust. For less than two bucks a bag, you get fresh dough! I used the whole-wheat variety here but I also love their herb and plain varieties.
Looking for more Super Bowl worthy dishes? You can find last years recipes here.
Enjoy this Recipe Redux pizza roundup!