The Wild Mushroom & Truffle Oil Pizza is the definition of upscale comfort food, often found gracing the menus of LA’s trendiest pizzerias. Earthy wild mushrooms bring a deep umami flavor, while a drizzle of aromatic truffle oil adds an irresistible, luxurious finish. Paired with creamy mozzarella, a touch of garlic, and a whisper of Parmesan, this pizza feels like a decadent treat that belongs in a high-end bistro. If you’re looking to elevate your pizza night, this recipe captures that perfect blend of rustic and refined.
Servings: 3 people
Equipment
Ingredients
For the Dough (or use store-bought):
- 250 g 2 cups all-purpose flour
- 160 ml 2/3 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil
For the Sauce & Base:
- 2 tbsp extra virgin olive oil brushed on dough
- 1 clove garlic minced
- 2 tbsp heavy cream or ricotta for a creamy white base
Toppings:
- 150 g 5 oz fresh mozzarella, torn into chunks
- 120 g 4 oz mixed wild mushrooms (shiitake, cremini, oyster), sliced
- 1 tbsp unsalted butter for sautéing mushrooms
- 2 tbsp grated Parmesan cheese
- 1 tsp truffle oil drizzle after baking
- Fresh thyme leaves or parsley for garnish
- Salt and freshly cracked black pepper to taste
Instructions
Preparation:
Prepare the Dough:
- Mix warm water, sugar, and yeast in a bowl. Let it rest for 5–7 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil, mixing until a dough forms.
- Knead for 6–8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- (If using store-bought dough, let it rest at room temperature for 30 minutes.)
Sauté the Mushrooms:
- Heat butter in a skillet over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until golden and tender.
- Season with salt, pepper, and fresh thyme.
Assembly:
Shape the Dough:
- Preheat oven to 250°C (475°F).
- Roll or stretch dough into a 12-inch circle and place it on a floured pizza peel or parchment paper.
Build the Pizza:
- Brush dough with olive oil and spread the garlic evenly.
- Add a thin layer of cream or ricotta.
- Scatter mozzarella chunks and top with sautéed mushrooms.
- Sprinkle Parmesan over the top.
Bake:
- Transfer to the oven and bake for 10–12 minutes until the crust is golden and the cheese is bubbling.
Finish:
- Drizzle with truffle oil while hot and garnish with fresh parsley or thyme.
Notes
- Shortcut: Use a pre-baked crust to save time.
- Variation: Add caramelized onions or a sprinkle of arugula after baking for extra depth of flavor.
- Tip: Truffle oil is potent—start with a small drizzle and add more if desired.
Tried this recipe?Let us know how it was!
