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Ingredients
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Dough & Base
Cheese & Sauce
Mushrooms & Topping
Finish & Garnish
Method
Dough & Base
Preheat and prepare
Preheat oven to 500°F (260°C). If you have a pizza stone or steel, place it in the oven while it heats for at least 30 minutes. Lightly dust a pizza peel or sheet with the flour.
Stretch or roll the pizza dough into a 12-inch round on the floured surface. Transfer the shaped dough to the floured peel or an oiled baking sheet. Brush the outer 1/2 inch crust lightly with 1 tablespoon olive oil to promote browning.
Mushrooms & Topping
Sauté mushrooms
Heat a skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter is foamy, add the sliced wild mushrooms in a single layer (work in two batches if necessary so they brown rather than steam).
Cook mushrooms without stirring for 2 minutes so they color, then stir and cook another 2–3 minutes until golden. Add the finely diced shallot and continue cooking 1–2 minutes until softened.
Add the minced garlic and cook 30–45 seconds until fragrant (do not burn). If using, add 1 tablespoon white wine to deglaze the pan and scrape up any browned bits. Stir in 1 teaspoon chopped thyme, and season with 1 to 1 1/2 teaspoons salt and 1/2 teaspoon black pepper (reserve remaining salt/pepper for final seasoning). Remove from heat and let the mushroom mixture cool slightly.
Cheese & Assembly
Assemble the pizza
Scatter slices or torn pieces of 8 oz fresh mozzarella evenly over the dough, leaving a 1/2 inch rim for the crust. If using, dot small teaspoons of ricotta lightly over the cheese to add creaminess (optional).
Distribute the warm mushroom mixture evenly over the mozzarella. Sprinkle 2 tablespoons grated Parmesan over the top and grind a little additional black pepper if desired.
Bake
Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 7–10 minutes, rotating once halfway if your oven has hot spots, until the crust is golden and cheese is bubbling and lightly browned.
If you prefer a slightly charred top, broil on high for 30–60 seconds at the end—watch closely to avoid burning.
Finish & Garnish
Remove pizza from oven and transfer to a cutting board. Let rest 2 minutes. Drizzle 1 teaspoon truffle oil evenly over the pizza. Scatter arugula or microgreens on top if using.
Finish with a light sprinkle of flaky sea salt and the remaining freshly ground black pepper. Slice into 6–8 pieces and serve immediately.