Truffled Mushroom Recipe

Roast mushrooms

Preheat oven to 425°F (220°C). Toss halved mushrooms, minced shallot, minced garlic, olive oil, salt, and black pepper in a bowl. Spread in a single layer on a rimmed baking sheet. Roast 12–15 minutes until edges are golden and moisture has mostly evaporated. Remove from oven and immediately drizzle with truffle oil or toss with truffle butter until evenly coated. Set aside to cool slightly.

In a small saucepan over medium heat, melt 2 tbsp butter. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant, not browned. Sprinkle 1 tsp flour and whisk for 20 seconds to form a roux. Gradually whisk in 3 tbsp milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently, until slightly thickened, about 3–4 minutes. Remove from heat and whisk in 1/2 cup grated Parmesan, 1/4 tsp salt, 1/4 tsp black pepper, and 1/8 tsp nutmeg until smooth. Taste and adjust seasoning. Keep warm.

Place a pizza stone or inverted sheet pan in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza peel, dust with flour or cornmeal. Lightly flour a work surface and stretch or roll dough into a 12-inch round, leaving a slightly thicker edge for the crust.

Brush the dough surface very lightly with 1 tbsp olive oil to help barrier any excess sauce.

Spread a thin, even layer (about 3–4 tbs) of the warm garlic Alfredo sauce over the dough, leaving a 1/2-inch border for the crust.

Scatter 1 cup of freshly grated mozzarella evenly over the sauced dough. Distribute roasted truffled mushrooms across the pizza so each slice will have several pieces (use all roasted mushrooms).

Tuck the fresh baby spinach evenly over the pizza in small handfuls; the residual oven heat will wilt it. Sprinkle the remaining 1/2 cup mozzarella lightly over the top if you prefer extra cheesiness.

Transfer pizza to the preheated stone or pan. Bake at 500°F (260°C) for 6–9 minutes, rotating halfway, until crust is deeply golden and cheese is bubbling and beginning to brown.

While pizza bakes, combine 2 tbsp melted butter, 1 tsp chopped rosemary, 1 tsp chopped parsley, 1 tsp minced garlic, 1 tsp sea salt, and 1/4 tsp black pepper in a small bowl.

When pizza comes out of the oven, immediately brush the hot crust with the rosemary-herb butter to absorb flavor. Sprinkle 2 tbsp extra grated Parmesan around the crust and over the top as desired. Finish with a light grind of coarse black pepper and, if using, a 1/2 tsp drizzle of truffle oil and a small rosemary sprig for garnish.

Let rest 2–3 minutes. Slice into 6–8 pieces and serve hot.