Mini pizza elixir aromatic olive oil white truffle & wild garlic A l'Olivier

Ingredients:

• 1 roll of ready-made pizza dough
• 8 tsp thick crème fraîche
• 2 large button mushrooms or 4 small ones
• 2 tsp of A l’Olivier White Truffle & Wild Garlic Olive Oil Elixir
• A piece of parmesan cheese, about 100g
• Freshly ground pepper
• A sprig of rosemary

If you want to make the dough yourself:

• 200g flour, 10 cl lukewarm water
• 1 tbsp sugar
• 1 tsp active dry yeast
• ¼ tsp fine salt
• 2 tbsp ’A l’Olivier White Truffle & Wild Garlic Olive Oil Elixir

Preparation:

Preheat the oven to 200°C (th.6/7).

Unroll the pizza dough. Cut it into 8 circles using a cookie cutter or a lightly floured glass.

Place the pizza dough discs on an oiled baking sheet or one lined with parchment paper.

Mix the cream with a little pepper and salt in a bowl. Cover each pizza dough disc with a little seasoned cream.

Clean the mushrooms and cut them into thin slices using a sharp knife. Arrange the mushroom slices on the mini pizzas and bake for 10 minutes, until their edges are golden.

Place the pizzas on the serving platter. Drizzle each with a little A l’Olivier White Truffle & Wild Garlic Olive Oil Elixir.

Gently place a few parmesan shavings and rosemary sprigs on each pizza before serving warm.

To make your own pizza dough, dissolve the active dry yeast in lukewarm water.

In a large bowl, mix the flour, sugar, and salt.

Make a well and pour in the water and yeast mixture, along with a few drops of A l’Olivier White Truffle & Wild Garlic Olive Oil Elixir.

Mix then knead the dough for about ten minutes, until smooth.

Cover with a clean cloth or cling film and let rise for 2 hours at room temperature.

Enjoy your meal!