Tartufo Recipe

Prepare cheeses

If using fresh mozzarella, pat dry and tear or thinly slice to yield about 1 cup. Mix the fresh mozzarella, shredded low-moisture mozzarella, and 1 cup grated parmesan in a bowl until evenly combined. Set aside refrigerated until assembly.

If using a dough or puff pastry base, preheat oven to 450°F (230°C). Roll or stretch dough to desired size on a parchment-lined baking sheet and dock lightly with a fork. If not using a base, plan to bake cheese mixture in an oven-safe skillet or small casserole dish.

Sauté mushrooms

Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat until shimmering. Add the sliced mushrooms in a single layer; let sit 2 minutes to brown, then stir occasionally for 4–5 minutes until deeply golden.

Reduce heat to medium, add remaining 1 tablespoon butter, the mashed roasted garlic cloves, thyme leaves, salt, and black pepper. Cook 1–2 minutes more, stirring, until garlic is fragrant and mushrooms are coated and slightly softened but not mushy. Remove from heat and let cool 5 minutes.

Assemble tartufo

If using a base: spread half of the cheese mixture over the dough, leaving a 1/2-inch border. Spoon the sautéed mushrooms evenly over the cheese, then scatter the remaining cheese mixture on top. Fold the border over to create a rim (if using pizza dough). If not using a base: lightly oil an oven-safe skillet or small casserole dish and spread the cheese mixture, top with mushrooms, and finish with remaining cheese.

Brush the exposed dough rim (if any) with a little olive oil. Bake in the preheated 450°F (230°C) oven for 10–14 minutes, until cheese is bubbling and golden and crust (if used) is crisp. If using a skillet without a dough base, bake until top is bubbling and just golden, about 8–12 minutes.

Finish with truffle

Remove tartufo from oven. Immediately drizzle 1 tablespoon truffle oil evenly over the hot tartufo so aroma penetrates the cheese and mushrooms.

Scatter 1/4 cup parmesan crumble evenly on top. Using a microplane or very sharp knife, thinly shave the fresh truffle over the finished tartufo to taste (about 10 g total). Finish with a light sprinkle of sea salt flakes and a few grinds of black pepper.

Let rest 3–5 minutes to set slightly, then slice into portions and serve warm so the truffle aroma is most pronounced.