Wild Mushroom Pizza with Truffle Oil
Elevate your pizza night with this luxurious Wild Mushroom Pizza with Truffle Oil, a gourmet masterpiece that brings out the earthy richness of wild mushrooms and the decadence of truffle oil. Featuring a medley of button, cremini, shiitake, and oyster mushrooms sautéed with garlic and shallots, this pizza is layered with melted mozzarella, creamy fontina, and a sprinkle of nutty Parmesan. Fresh thyme and parsley add herbal brightness, while a golden, crispy crust forms the perfect base for these exquisite flavors. Finished with a drizzle of fragrant truffle oil, this 30-minute recipe is easy to make yet tastes utterly indulgent—ideal for weeknight dinners or special occasions. Pair it with a crisp green salad or a glass of white wine for the ultimate savory treat!
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Recipe Information
Ingredients
- 1 ball (about 12 inches) Pizza dough
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 2 cups, sliced Wild mushrooms (such as button, cremini, shiitake, and oyster)
- 1 small, finely diced Shallot
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup, shredded Mozzarella cheese
- 1 cup, shredded Fontina cheese
- 0.25 cup, grated Parmesan cheese
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon, chopped Fresh parsley
- 1 tablespoon, for drizzling Truffle oil
Instructions
Preheat your oven to 475°F (245°C) and position a rack in the lower third.
Lightly flour a clean work surface and stretch the pizza dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet or pizza stone.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced wild mushrooms, shallot, salt, and black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and any liquid has evaporated.
Brush the stretched pizza dough with the remaining 1 tablespoon of olive oil, leaving a small border for the crust.
Sprinkle the mozzarella and fontina cheeses evenly across the dough. Spread the cooked mushrooms and shallot mixture on top.
Add a sprinkle of grated Parmesan cheese and the fresh thyme leaves for added flavor.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
Remove the pizza from the oven and garnish with freshly chopped parsley.
Drizzle the pizza with a light touch of truffle oil to enhance the mushroom flavors.
Slice into wedges and serve immediately.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 980 mg | 43% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 445 mg | 34% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 293 mg | 6% | |
*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.
