Mushroom, Sausage & Truffle Recipe

Preheat and prepare dough

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C). Stretch or roll the dough to a 12-inch round on a lightly floured surface. Transfer to a piece of parchment paper or a pizza peel dusted with semolina or flour.

Brush the surface of the stretched dough lightly with 1 tablespoon olive oil mixed with 1 teaspoon minced garlic, leaving a small border for the crust. This creates a garlicky base under the toppings.

Caramelize the onion

In a large skillet over medium-low heat, melt 1 tablespoon unsalted butter. Add the thinly sliced yellow onion and 1 teaspoon granulated sugar. Cook, stirring occasionally, for 18–25 minutes until onions are deep golden and sweet. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon fresh thyme leaves. Remove from pan and set aside.

Cook the sausage

In the same skillet over medium-high heat, crumble and cook 6 oz Italian sausage until browned and cooked through, about 6–8 minutes. Break into small pieces as it cooks. Drain any excess fat on paper towels and set aside.

Sauté the mushrooms

Add a drizzle (about 1 teaspoon) of olive oil to the skillet over medium-high heat. Add the sliced mushrooms with a pinch of salt and the remaining 3/4 teaspoon black pepper. Sauté until golden and any released moisture has evaporated, about 6–8 minutes. Add the remaining 1/2 teaspoon thyme in the last minute, toss, then remove from heat.

Taste and adjust: combine cooked sausage, mushrooms, and caramelized onions in a bowl and taste for seasoning; add more salt or pepper if needed. If you like heat, stir in 1/4 teaspoon red pepper flakes.

Assemble the pizza

Scatter half of the torn or sliced fresh mozzarella evenly over the oiled dough surface. Distribute the sausage, mushrooms, and caramelized onions over the cheese, keeping an even layer. Sprinkle 2 tablespoons grated Romano and 2 tablespoons grated Parmesan evenly on top. Finish with the remaining mozzarella pieces so cheese pockets form during baking.

Bake

Using a peel or by sliding the parchment, transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes (or 475°F for 10–12 minutes on a sheet) until crust is blistered and cheese is melted and lightly browned. Rotate once halfway through for even browning.

Finish & serve

Remove pizza from oven. Immediately drizzle 1 teaspoon black truffle oil evenly over the hot pizza (do not overdo — truffle oil is potent). Sprinkle chopped fresh parsley. Let rest 2 minutes, slice, and serve.