Italian Mushroom and Truffle Oil Pizza Recipe

This luxurious Italian Mushroom and Truffle Oil Pizza combines earthy sautéed wild mushrooms, creamy cheeses, and a fragrant drizzle of truffle oil on a crisp, homemade crust for an elegant yet comforting white pizza experience that captures the essence of Italian gourmet simplicity.

Why You’ll Love This Recipe

As an experienced chef, I adore this pizza because it transforms simple ingredients into something truly special. The deep, umami-rich flavor from mixed mushrooms pairs perfectly with the indulgent aroma of truffle oil, creating a sophisticated taste without needing fresh (and expensive) truffles.

It’s a white pizza—no tomato sauce—so the focus stays on the luxurious toppings, melty cheeses, and that signature truffle hit. It’s surprisingly easy to make at home, feels restaurant-worthy, and is perfect for date nights, dinner parties, or treating yourself.

Every bite is cozy, aromatic, and satisfying, with a crispy crust contrasting the tender mushrooms and gooey cheese. Mushroom lovers will be obsessed, and it’s vegetarian-friendly too!

Yield: serves 2

Italian Mushroom and Truffle Oil Pizza Recipe

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Earthy mushrooms, melty cheeses, and luxurious truffle oil on crispy crust—an elegant Italian white pizza delight.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• 1 ball pizza dough (about 250-300g, homemade or store-bought)
• 8-10 oz (225-280g) mixed fresh mushrooms (cremini, shiitake, oyster), sliced
• 2-3 tablespoons extra-virgin olive oil, divided
• 2-3 cloves garlic, thinly sliced
• 8 oz (225g) fresh mozzarella, torn or sliced and patted dry
• 1/2 cup (about 50g) freshly grated Parmesan or Pecorino Romano
• 1-2 tablespoons high-quality truffle oil (white or black)
• Salt and freshly ground black pepper, to taste
• Optional: fresh basil leaves, arugula for topping, or a pinch of red pepper flakes

Instructions

1. Get everything ready: Preheat your oven to its highest setting (ideally 475-500°F/245-260°C) with a pizza stone or inverted baking sheet inside for at least 30-45 minutes—this is your secret to a perfectly crisp crust!
2. Sauté those gorgeous mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced mushrooms in a single layer (do batches if needed), season with salt and pepper, and cook 5-7 minutes until golden and caramelized. Add garlic in the last 2 minutes to soften without burning. Set aside—your kitchen will smell amazing!
3. Shape the dough: On a floured surface or parchment, gently stretch your pizza dough into a 12-14 inch circle. Don't roll it—keep those air pockets for bubbly edges. Transfer to parchment or a floured peel.
4. Brush for flavor: Lightly brush the dough with remaining olive oil, leaving a small border for the crust—this creates golden, flavorful edges.
5. Layer the cheese base: Scatter torn mozzarella evenly over the dough, leaving a 1/2-inch border. Sprinkle half the grated Parmesan on top for that nutty backbone.
6. Pile on the mushrooms: Spoon the warm sautéed mushrooms and garlic over the cheese—spread them out so every slice gets some earthy goodness.
7. Final cheesy touch: Sprinkle the remaining Parmesan over everything for extra melty, golden perfection.
8. Bake to bubbly bliss: Slide the pizza (on parchment) onto the hot stone/sheet. Bake 10-15 minutes until the crust is puffed, golden, and cheese is bubbly and lightly browned—watch closely!
9. The magic finish: Remove from oven, let rest 2 minutes, then drizzle generously with truffle oil—inhale that incredible aroma! Add fresh basil or arugula if desired for a pop of color and freshness.
10. Slice and savor: Cut into wedges, serve immediately, and enjoy the luxurious, restaurant-quality flavors you just created at home—pure Italian magic!

Notes

Truffle oil is potent—start with less and add more to taste. Always drizzle after baking to keep its delicate flavor intact. This is a white pizza, so no tomato sauce needed—the mushrooms and cheese shine!

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 621Total Fat 43gSaturated Fat 26gUnsaturated Fat 17gCholesterol 153mgSodium 1656mgCarbohydrates 11gFiber 0gSugar 2gProtein 46g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use high-quality truffle oil—look for one that’s real truffle-infused (not synthetic) for the best flavor; a little goes a long way, so drizzle sparingly after baking to preserve its delicate aroma.
• Sauté mushrooms in batches over high heat to avoid steaming them— this ensures they caramelize beautifully and develop rich flavor without excess moisture that can soggy the crust.
• Preheat your oven (and pizza stone or baking sheet) as hot as possible for that authentic pizzeria-style crispy bottom.
• Pat fresh mozzarella dry or tear it ahead to drain excess liquid, preventing a watery pizza.
• Let the pizza rest 2-3 minutes after baking before slicing—this helps the cheese set and makes cutting cleaner.
• For extra flair, finish with a handful of fresh arugula or microgreens for peppery contrast.

Ingredients Notes

• Pizza dough: Store-bought works great for ease, but homemade Neapolitan-style dough yields the best chewy, bubbly crust—aim for one that rises well.
• Mixed mushrooms (cremini, shiitake, oyster, or button): These provide varied textures and deep earthiness; fresh is key for flavor—avoid canned if possible.
• Fresh mozzarella: Torn by hand for rustic appeal and even melting; buffalo mozzarella adds extra creaminess if available.
• Parmesan or Pecorino: Freshly grated for nutty sharpness that balances the richness.
• Truffle oil: Use white or black—white is milder and more common for pizzas; drizzle post-bake to avoid burning off the flavor.
• Garlic: Thinly sliced or minced for subtle punch without overpowering.
• Olive oil: Extra-virgin for sautéing and brushing the crust for golden edges.
• Fresh herbs (like basil or chives): Optional but add freshness and color.

Variations and Substitutions

• For a more decadent version, add thinly sliced prosciutto or pancetta before baking for salty contrast, or top with arugula after for a fresh twist like many Italian-inspired recipes.
• Cheese swaps: Use fontina or taleggio for creamier melt, ricotta dollops for extra richness, or goat cheese crumbles for tangy contrast.
• Mushroom variety: If wild mushrooms aren’t available, stick to cremini or portobello—sauté with thyme or rosemary for added aroma.
• Make it vegan: Use plant-based cheese shreds, skip animal cheeses, and ensure truffle oil is vegan (most are).
• Gluten-free: Swap in gluten-free dough and check other ingredients.
• No truffle oil? A tiny bit of truffle salt or paste can mimic the flavor, though it’s not quite the same.
• Add heat: Sprinkle red pepper flakes or drizzle chili oil for a spicy kick.

Storage Options

Best enjoyed fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot oven (400°F/200°C) on a baking sheet for 5-8 minutes to crisp the crust—avoid microwave to prevent sogginess.

Freezing isn’t ideal due to texture changes in cheese and mushrooms, but you can freeze unbaked topped dough for up to 1 month; thaw and bake fresh.

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