Black Truffle Recipe

Prepare oven and dough

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. If using a home oven, set to its highest temperature. Lightly dust a work surface with 1–2 tbs flour and stretch or roll the pizza dough to a 10–12 inch round. Transfer dough to a floured pizza peel or inverted baking sheet. Brush the dough lightly with 1 tbs olive oil, focusing on the outer rim to encourage browning.

Make bechamel base

In a small saucepan over medium heat, melt 2 tbs unsalted butter. Add 1 tbs flour and whisk constantly for 1 minute to cook the flour (roux) without browning.

Gradually add 1 cup whole milk while whisking to avoid lumps. Continue whisking as the mixture thickens, 2–3 minutes.

When the sauce coats the back of a spoon, remove from heat and whisk in 3 tbs grated Parmesan, 1 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Taste and adjust seasoning. The sauce should be pourable but slightly thick — if too thick, thin with 1–2 tbs milk.

Let the sauce cool slightly while you prepare the toppings; it will thicken a bit as it cools.

Roast mushrooms

Toss 10 oz sliced mixed mushrooms with 1 tbs extra-virgin olive oil, 1 tsp fresh thyme leaves, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Spread them in a single layer on a rimmed baking sheet and roast in the preheated oven for 8–10 minutes until browned and slightly crisp at the edges. Remove and let cool slightly.

Assemble pizza

Spoon a thin, even layer (about 1/3–1/2 cup) of the warm Parmesan sauce onto the stretched dough, leaving a 1/2-inch border for the crust. Distribute the roasted mushrooms evenly over the sauce. Pull or slice 8 oz fresh mozzarella into pieces and scatter over the mushrooms, leaving some gaps for the cheese to melt and brown.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is melted and blistered. Rotate the pizza once halfway through baking for even color. Baking time will vary by oven; watch closely.

If using fresh black truffle preserved in oil, reserve until after baking. If using thin fresh truffle, you can shave a little (about half) on after baking to preserve aroma.

Remove the pizza from the oven and transfer to a cutting board. Immediately scatter 2 cups fresh arugula over the pizza. If desired, toss the arugula in 1/2 tsp lemon juice and a pinch of salt before adding.

Tear or arrange any remaining fresh mozzarella pieces on top as needed. Using a truffle slicer or very sharp knife, shave the 0.5 oz black truffle thinly over the pizza, distributing evenly. If using truffle slices in oil, drain briefly and place slices across the pizza.

Drizzle truffle oil (0.5 tsp) sparingly over the finished pizza if you want an extra punch of truffle aroma. Sprinkle 2 tbs grated Parmesan over the top.

Let the pizza rest 1–2 minutes, then slice into 6–8 pieces and serve immediately.