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Mushroom Truffle Recipe

Name: City Winery St. Louis Mushroom Truffle Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups All-purpose flour; 1.5 cups Warm water (105-115°F / 40-46°C); 2 tsp Active dry yeast; 2 tsp Salt; 2 tbs Olive oil; 1 tsp Sugar; 1 cups Whole-milk ricotta; 1 tsp Black truffle oil; 0.5 tsp Fresh lemon zest; 0.25 tsp Salt; 0.25 tsp Freshly ground black pepper; 10 oz Mixed wild mushrooms (shiitake, cremini, oyster); 1 tbs Unsalted butter; 1 tbs Olive oil; 1 Shallot, finely minced; 2 cloves Garlic, minced; 1 tsp Fresh thyme leaves; 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 2 tbs Dry white wine (optional); 8 oz Aged provolone, thinly sliced or shredded; 0.25 cups Parmigiano-Reggiano, finely grated; 1 cups Fresh arugula (optional, for garnish); 0.5 tsp Additional black truffle oil (for finishing); 0.25 tsp Flaky sea salt

Inspired by City Winery St. Louis

Time2h

Serves4

Black Truffle Ricotta, Wild Mushrooms, Aged Provolone

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Ingredients

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Dough (makes 2 medium 10-12" pizzas)

3 1/2 cups 00 bread flour

1 1/2 cups Warm water (105-115°F / 40-46°C)

2 tsp Active dry yeast

2 tsp Celtic sea salt

2 tbs olive oil

1 tsp sugar

Black Truffle Ricotta Spread

1 cups Whole-milk ricotta

1 tsp Black truffle oil

1/2 tsp Fresh lemon zest

1/4 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Wild Mushroom Topping

10 oz Mixed wild mushrooms (shiitake, cremini, oyster)

1 tbs Unsalted butter

1 tbs olive oil

1 Shallot, finely minced

2 cloves Garlic, minced

1 tsp Fresh thyme leaves

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

2 tbs Dry white wine (optional)

Cheese & Finish

8 oz Aged provolone, thinly sliced or shredded

1/4 cups Parmigiano-Reggiano, finely grated

1 cups Fresh arugula (optional, for garnish)

1/2 tsp Additional black truffle oil (for finishing)

1/4 tsp Flaky sea salt

Method

Dough (makes 2 medium 10-12" pizzas)

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar and active dry yeast. Stir and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or mixer, combine flour and salt. Add yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface or with a dough hook in a stand mixer for 8–10 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add up to 1–2 tbs flour if too sticky.

First rise

Lightly oil a clean bowl, place dough inside and cover with plastic wrap or a towel. Let rise in a warm place until doubled, about 1 to 1.25 hours.

Divide and rest

Punch down the dough, divide into two equal pieces, form into tight balls. Cover and rest 20–30 minutes before shaping to allow gluten to relax.

Black Truffle Ricotta Spread

While dough rests, prepare the ricotta spread. In a bowl, combine ricotta, black truffle oil, lemon zest, salt and pepper. Whisk or stir until smooth and creamy. Taste and adjust salt or truffle oil (add up to 1/4 tsp more truffle oil if stronger flavor desired). Set aside at room temperature.

Wild Mushroom Topping

Prepare mushrooms

Wipe mushrooms clean with a damp towel and slice larger mushrooms into 1/4"–1/2" slices so all pieces are similar size.

Sauté

Heat a large skillet over medium-high heat. Add olive oil and butter. When butter foams, add minced shallot and sauté 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add mushrooms in a single layer (work in batches if needed) and let them brown undisturbed for 2–3 minutes. Stir and continue cooking 3–4 minutes until golden and liquid has mostly evaporated.

Add thyme, salt, pepper and white wine (if using). Cook 1–2 minutes until wine reduces and flavors concentrate. Remove from heat and let cool slightly.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500–550°F (260–290°C) for at least 45 minutes.

Shape dough

On a lightly floured surface, press or stretch one dough ball into a 10–12" round, keeping a slightly thicker rim. Avoid tearing; use gravity and gentle stretching for best results.

Spread ricotta

Spread about half of the black truffle ricotta evenly over the dough, leaving a 1/2" rim.

Add cheese

Distribute half of the aged provolone evenly over the ricotta layer. Lightly sprinkle about half the Parmigiano-Reggiano.

Top with mushrooms

Scatter half of the sautéed wild mushrooms over the cheese, distributing evenly.

Bake

Transfer the pizza to the preheated stone or sheet (use a well-floured peel or inverted sheet). Bake for 6–9 minutes, rotating halfway, until crust is blistered and cheese is melted and slightly golden. Baking time varies by oven temperature.

Finish

Remove pizza from oven. Drizzle a few drops (~1/4 tsp) of black truffle oil over the top, sprinkle a pinch of flaky sea salt and a light dusting of Parmigiano. If using, top with a small handful of fresh arugula. Let rest 2 minutes, slice and serve.

Repeat assembly and bake for the second pizza with remaining ingredients.