Truffle Mushroom Pizza Recipe

Preheat and prepare

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly dust a pizza peel or work surface with the all-purpose flour. If using refrigerated dough, let sit at room temperature 20 minutes to relax.

Stretch or roll the dough to a 12-inch round (about 1/4-inch thick). Transfer the shaped dough to a floured pizza peel or parchment on a baking sheet. Brush the outer 1/2" rim with 1 tablespoon olive oil to promote golden crust.

Make the white sauce (béchamel-style with garlic)

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon flour and whisk continuously for 1 minute to cook the raw flour. Slowly whisk in 3 tablespoons whole milk and 1/4 cup heavy cream until smooth and beginning to thicken, about 2–3 minutes. Stir in 1 teaspoon minced garlic and remove from heat. Whisk in 1/4 cup grated Parmesan until melted. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and an optional pinch (1/8 tsp) of nutmeg. Taste and adjust seasoning. The sauce should be spreadable but not too thin—if too thick, add 1 teaspoon milk at a time; if too thin, cook 30–60 seconds more.

Allow the sauce to cool slightly (2–3 minutes) before spreading on the stretched dough to avoid sogginess.

Sauté the mushrooms

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a skillet over medium-high heat. Add the sliced cremini and shiitake mushrooms in a single layer (work in batches if needed). Let mushrooms sear undisturbed 2 minutes, then stir. Add 1 teaspoon minced garlic and 1 teaspoon fresh thyme leaves; sauté 1–2 minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using, deglaze the pan with 1 tablespoon white wine or dry sherry and cook until liquid evaporates, about 1 minute. Remove from heat and let cool slightly.

Taste a piece and adjust salt/pepper if needed. The mushrooms should be tender and concentrated in flavor—this prevents excess moisture on the pizza.

Assemble the pizza

Spread an even layer (about 3–4 tablespoons) of the house white sauce over the stretched dough, leaving the outer 1/2" rim bare. Sprinkle 3/4 cup shredded mozzarella evenly over the sauce, then layer 1/2 cup shredded fontina. Scatter the sautéed mushrooms across the cheese layer. Finish with 2 tablespoons grated Parmesan evenly distributed.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and cheese is bubbling and lightly browned. If you prefer a charred top, use the broiler for the final 30–60 seconds—watch carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board.

Finish with truffle and garnish

Immediately after baking, lightly drizzle 1 teaspoon truffle oil over the pizza, moving in a circle so it distributes evenly. Sprinkle chopped fresh parsley and optional shaved Parmesan or pecorino on top. Let rest 2 minutes to set, then slice into 6–8 pieces.

Serve hot. Note: truffle oil is potent—start with the recommended 1 teaspoon and add more only if desired.