There’s a little song by the band Cinderella that’s called “Don’t Know What You’ve Got Till It’s Gone.” (Stop judging me for my encyclopedic knowledge of hair metal! Every rose has its thorn.) And when it comes to restaurants, my husband and I didn’t know how good we had it in Madison until we moved to Raleigh.
It’s not that Raleigh doesn’t have good restaurants–we’ve found a few. But it doesn’t seem like there are as many, or at least not as many with creative vegetarian offerings. And I find myself missing a lot of my favorites from Wisconsin. I’ve been trying to recreate some of these dishes myself, and I’ve had some hits and some misses. Despite this whole food blogging thing, I’m not very good at recreating foods I’ve tasted elsewhere–even when my recreation tastes good, it always misses the mark slightly when it comes to duplicating the original flavors.
This recipe is one of those recreations–it’s a combination of a potato and walnut puree pizza from one restaurant and a truffle oil and mushroom pizza from another restaurant. Rather than using traditional crust, I made this pizza using whole grain naan. I like making pizzas on naan when I don’t have the time to mess with dough–the key is to make sure any veggies you add to your pizza are cooked beforehand because you need to heat your naan at a lower temperature than you’d cook a pizza made with raw dough.
Like everything else I try to re-create, this Wild Mushroom & Potato Pizza isn’t exactly like the original potato and mushroom pizzas I modeled it after. But it’s pretty good in its own right–good enough that it’s become one of our favorites. (We’ve made it three times already!)
A rustic wild mushroom and potato pizza made on whole grain naan and drizzled with truffle oil.
Ingredients
- 1 small Yukon Gold potato, sliced paper-thin (use a mandolin slicer)
- 3/4 c. walnuts
- 1 tbsp. olive oil
- salt and pepper to taste
- cooking spray
- 2 oz. wild mushrooms
- 1 (two-piece) package of whole grain naan
- 3 oz. shredded fontina or mozzarella cheese
- 1 tsp. white truffle oil
Instructions
- Preheat oven to 350 degrees.
- Bring about an inch of water to a boil in a medium saucepan. Add potato slices, reduce heat to simmer, and cook for 4 minutes, or until just softened. Remove from pan immediately and rinse with cold water. Once potatoes are cool, squeeze out any excess liquid and set aside.
- Add walnuts to food processor and pulse until finely ground. Add olive oil and salt and pepper to taste and pulse until well-combined.
- Spray a small skillet with cooking spray (I use olive oil in a mister) and heat at medium. Add mushrooms and sauté about 7-8 minutes, or until just beginning to brown. Season with salt and pepper.
- Spread walnut mixture onto naan (it will be crumbly, but pressing it onto the naan will help it stick). Add 1/2 of the grated cheese, a layer of potato slices, the remaining cheese, and the mushrooms. Bake in oven for 8-10 minutes or until naan is crispy on edges and cheese has melted. Drizzle each pizza with 1/2 tsp. of truffle oil just before serving.
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Yum! I love pizza no matter how you serve it!
Me too–I think I could eat pizza everyday if I had to.
Wow–that looks so good! I’ve made pizza on naan before–just the typical toppings, but I think I’ll try this recipe next time =)
Pizza on naan is so good, isn’t it? I never have good luck when I use dough and I think naan tastes better than some of the pre-made crusts that are out there.
I hope you like it!
I love everything mushroom and pizza. I will have to try the naan never tried that before but sounds scrumptious.
It’s really good! And if you like Indian food, the garlic naan is great on the side with curry.
Looks absolutely wonderful! I love seeing your meatless recipes! They are always very hearty and flavorful.
Thank you! I try to make vegetarian meals that highlight vegetables & whole foods–I hate vegetarian meals that are just substitute bacon, substitute burgers, substitute hot dogs, etc. So boring!
YUM! We absolutely love pizza!
This sounds fantastic!
This pizza sounds delicious! I would make it without the cheese since I’m almost vegan
Thanks for sharing.
I think it would work without cheese–just add extra mushrooms & potatoes instead to help keep the walnut puree in place since it’s a little bit crumbly.
I’ve never seen any pizza like this, but it look so good to me! I never thought to make pizza on naan either–I like how easy that is!
The plain naan is really just like thin pizza crust! It’s not like the kind you get at Indian restaurants where it’s dripping with ghee, so it works well. And I think it has a better texture than pre-made crusts.
I am going to try this! I can’t believe that you spread potato and walnut puree on the naan. Very different, but sounds delicious!
I never would have thought of walnut puree on pizza either, but after I had it at that restaurant back in Madison, I was sold. It is SO good.
That looks so yummy!
yummy ! pizza is one of our faves.