Wild Mushroom Truffle Pizza Recipe

Preheat

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil it and place in the oven to warm.

On a lightly floured surface, stretch or roll the room-temperature pizza dough into a 10–12 inch round (or desired shape). Transfer to a piece of parchment paper for easy handling.

Brush the dough lightly with 2 tablespoons olive oil mixed with minced garlic, 1 tablespoon truffle oil, 1/2 tsp salt and 1/4 tsp black pepper. This will be the flavored base instead of tomato sauce.

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When the butter foams, add the sliced wild mushrooms in a single layer. Let them sear undisturbed for 2 minutes to develop color.

Stir mushrooms, add the finely chopped shallot and fresh thyme leaves, and continue to cook 2–3 minutes until mushrooms are tender. Season with a pinch of salt and pepper.

If using, add 2 tablespoons white wine or dry vermouth and cook until liquid evaporates, about 1–2 minutes. Remove from heat and set aside to cool slightly.

Evenly sprinkle 1 cup shredded mozzarella over the oiled and garlic-brushed dough, leaving a 1/2 inch rim for the crust.

Scatter 1/2 cup shredded gouda across the pizza for a smoky, creamy layer. Dollop 1/4 cup crumbled goat cheese in small clusters across the top so each slice gets some tang.

Distribute the sautéed wild mushrooms evenly over the cheeses.

Carefully transfer the pizza (on parchment) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. Immediately brush the crust edges lightly with a little melted butter (optional) and drizzle about 1/2 teaspoon extra truffle oil over the top for pronounced truffle aroma.

In a medium bowl, toss 2 cups fresh arugula with 1 teaspoon lemon juice and a pinch of salt. Heap the dressed arugula onto the center of the hot pizza.

Finish with 2 tablespoons shaved parmesan (if using), a final crack of black pepper, and thinly sliced additional mushrooms if desired. Let rest 2 minutes before slicing.