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Categories:Viewed: 45 - Published at: 6 years ago
Ingredients
- 1/4 cups Extra Virgin Olive Oil
- 2 cloves Garlic, Minced
- 4 drops White Truffle Olive Oil
- 1 whole Tortilla (preferably Whole Wheat)
- 1/4 whole Onion, Finely Sliced
- 18 cups Mozzarella Cheese
- 8 whole Portabellini Mushrooms, Sliced
- 1/2 cups Pecorino Romano
Method
- 1.
- Mix olive oil, fresh minced garlic, and a couple drops of white truffle oil in a small bowl.
- Using a pastry brush, brush mixture on the tortilla, making sure you get garlic on there!
- 2.
- Top the oil mixture with fine slices of onion.
- If you are not an onion fan, this step can easily be skipped.
- 3.
- Lightly top onions with freshly grated mozzarella cheese.
- Using a carrot peeler, grate strips of pecorino romano shavings on top of the mozzarella.
- 4.
- Top the cheese with thick slices of portabellini mushrooms (the brown ones).
- For an extra spicy kick, add crushed red pepper flakes.
- Bake at 400 degrees for 7-10 minutes, until cheese is melted, mushrooms are cooked through, and tortilla is crisp.
- It is best if you make this on a pizza pan with holes.
- Allow to cool completely before cutting with a pizza cutter.
