Wild Mushroom Pizza With Truffle Oil Recipe

Name: Wild Mushroom Pizza With Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pizza Crust; 1 teaspoon sugar; 2 1/4 teaspoons fast rise yeast; 1/2 cup warm water (100 - 110 ); 6 2/3 ounces all-purpose flour, divided or 1 1/2 cups all-purpose flour; 1/2 teaspoon salt, divided; cooking spray; 2 teaspoons cornmeal; Mushroom Topping; 2 teaspoons olive oil; 2 cups shiitake mushroom caps, thinly sliced; 2 cups cremini mushrooms, thinly sliced; 1 1/2 cups portabella mushrooms, sliced into 1/4 inch thick slices or 4 ounces portabella mushrooms; 2 1/2 ounces Fontina cheese, shredded and divided or 2/3 cup Fontina cheese; 2 teaspoons fresh thyme, chopped; 1/2 teaspoon truffle oil; 1 ounce grated fresh parmesan cheese or 1/4 cup grated fresh parmesan cheese; 1/4 teaspoon sea salt or 1/4 teaspoon flake salt

Servings: persons

Pizza Crust
1 teaspoon sugar
2 1/4 teaspoons fast rise yeast
1/2 cup warm water (100 - 110 )
6 2/3 ounces all-purpose flour, divided or 1 1/2 cups all-purpose flour
1/2 teaspoon salt, divided
cooking spray
2 teaspoons cornmeal
Mushroom Topping
2 teaspoons olive oil
2 cups shiitake mushroom caps, thinly sliced
2 cups cremini mushrooms, thinly sliced
1 1/2 cups portabella mushrooms, sliced into 1/4 inch thick slices or 4 ounces portabella mushrooms
2 1/2 ounces Fontina cheese, shredded and divided or 2/3 cup Fontina cheese
2 teaspoons fresh thyme, chopped
1/2 teaspoon truffle oil
1 ounce grated fresh parmesan cheese or 1/4 cup grated fresh parmesan cheese
1/4 teaspoon sea salt or 1/4 teaspoon flake salt

1
Pizza Crust:
2
Dissolve sugar and yeast in warm water in a large bowl; let it stand 5 minutes. Weigh or spoon 5.6 oz flour into dry measuring cups; level with a knife. (1 1/4 cups).
3
Add the flour and 1/4 tsp salt to the yeast mixture; stir until a soft dough forms. Turn the dough out onto a lightly floured surface.
4
Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands. (Dough will feel tacky).
5
Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the surface of the dough with plastic wrap lightly coated with cooking spray; let rise in a warm place (85u00b0), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into the dough. If the indentation remains, the dough has risen enough.
6
Punch the dough down; cover and let it stand 5 minutes.
7
Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll the dough into a 12 inch circle on a floured surface. Then place the dough on the prepared baking sheet. Crimp the edges of the dough with your fingers to form a rim; let rise for 10 minutes.
8
Preheat the oven to 475u00b0.
9
Mushroom Topping:
10
While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
11
Sprinkle 1/4 cup fontina evenly over the dough. Arrange the mushroom mixture evenly over the fontina.
12
SPrinkle with thyme; drizzle evenly with the truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over the top.
13
Bake at 475u00b0 for 15 minutes or until the crust is lightly browned. Slide the pizza onto a cutting board; sprinkle with sea salt. Cut into 8 slices and serve immediately.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pizza Crust, 1 teaspoon sugar, 2 1/4 teaspoons fast rise yeast, 1/2 cup warm water (100 - 110 ), and more.

Yes, Wild Mushroom Pizza With Truffle Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Pizza With Truffle Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions