Confit Foie Gras and Porcini Mushroom Pizza by Manon Santini

As the winter holidays approach, there’s nothing more French than foie gras and porcini mushrooms. Here, chef Manon Santini (@manon_santini) combines the earthy flavors of porcini mushrooms, with rich, gooey cheese and fresh herbs for a truly delectable pizza. 

This pizza uses a light, crispy dough, topped with Albufera sauce – a popular sauce in French cuisine, often paired with poultry – which is made of a port and cognac reduction, onions, shredded porcini, olive oil, butter, cream, chicken stock, and, of course, foie gras. 

The pizza is then topped with tasty roasted porcini mushrooms, herbs, stracciatella, foie gras confit (foie gras seared in duck fat) and garlic flowers. It is the perfect pie for celebrating with friends, family and fellow gourmands! 


Difficulty

Servings

Two 11-inch (27cm) pizzas

Prep Time

240 minutes

Cook Time

10 minutes

By Manon Santini

Confit Foie Gras and Porcini Mushroom Pizza by Manon Santini

Note

When making your own dough, you’ll need to set aside 4 to 5 hours before cooking. Check out our Classic Pizza Dough recipe for tips and techniques. If you can’t find foie gras confit or don’t want to make it, regular foie gras will work just as well.

Manon Santini

Curious and passionate about cooking and baking, follow me on my instagram account @manon_santini to discover other gourmet recipes.