Three Cheese Pizza with Truffle Oil
Elevate your pizza night with this decadent Three Cheese Pizza with Truffle Oil—a gourmet twist on a classic favorite. Featuring a golden, crispy crust as the perfect canvas, this pizza layers creamy mozzarella, nutty fontina, and sharp parmesan for an irresistible medley of flavors. Infused with the aroma of fresh garlic and finished with vibrant basil leaves, every slice is a masterpiece. But the true star is the luxurious drizzle of truffle oil—its earthy richness transforms this dish into a dining experience worth savoring. Quick to prepare and bake in just 12 minutes, this artisanal pizza is ideal for a crowd-pleasing appetizer or a showstopping main dish. Try it tonight for a restaurant-quality meal at home! Optimize your pizza game with this simple yet sensational recipe.
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Recipe Information
Ingredients
- 1 ball (approximately 12 ounces) Pizza dough
- 2 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 1 cup Mozzarella cheese (shredded or fresh, sliced)
- 0.5 cup Fontina cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 6 leaves Fresh basil leaves
- 1 teaspoon Black pepper
- 1 tablespoon Truffle oil
- 1 tablespoon Semolina flour or cornmeal
Instructions
Preheat your oven to 475°F (245°C) and position an oven rack in the lower third of the oven. If you have a pizza stone, place it in the oven while it preheats.
Lightly flour a clean surface with 2 tablespoons of all-purpose flour. Roll out the pizza dough into a 12-inch circle, about 1/4 inch thick. If the dough springs back, let it rest for a few minutes and try again.
Transfer the rolled-out pizza dough onto a sheet of parchment paper sprinkled with 1 tablespoon of semolina flour or cornmeal to prevent sticking.
Brush 1 tablespoon of olive oil evenly over the surface of the dough. Scatter the minced garlic across the crust for a fragrant base layer.
Sprinkle the shredded mozzarella cheese evenly on the dough, followed by the fontina cheese. Finish with a light layer of grated parmesan cheese.
Carefully slide the pizza (with the parchment) onto the hot pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the edges of the crust are golden and the cheese is bubbling and slightly browned in spots.
Remove the pizza from the oven and allow it to cool for 1-2 minutes. Tear the fresh basil leaves and scatter them across the pizza.
Drizzle 1 tablespoon of truffle oil evenly over the pizza while still warm. Sprinkle with freshly cracked black pepper to taste.
Slice the pizza into 8 wedges and serve immediately for the best flavor and texture.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 4.8 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1940 mg | 149% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
