Truffle Mushroom White Pizza
Layered with truffle sauce, three types of cheese, and a medley of mushrooms, this Truffle Mushroom White Pizza takes pizza night from casual to upscale.
If I were a betting man I would be willing to state for the record that this pizza would be a top seller in any pizza parlor! This recipe has slowly moved to the top spot after successfully perfecting my white truffle sauce.
Every Friday night in my home has been deemed pizza night. It’s the perfect meal to enjoy as a family after a long week in the office. And I find no matter what toppings I pile on, whether I keep it simple or grand, it’s always a sure winner.
If you’re a mushroom lover such as myself, the multiple varieties of mushroom combined with the rich flavors from the truffle and sauce will have you thinking about this pizza just as often as I do. A cheesy mushroom pizza has always been a favorite of mine.
How to Make Truffle Mushroom Pizza:
Mushroom flavors can range from very mild, like a white button mushroom, to the more intense flavors you would find in a shiitake variety. For this recipe, I used a pre-sliced medley of fresh mushrooms — white button, baby bella, portabella, shiitake, and oyster.
The mushrooms are simply prepared using olive oil, minced garlic, and a bit of truffle salt. Cook them down for a few minutes and set them to the side so you can focus on the sauce.
With truffle sauce, you switch the traditional pizza sauce for something creamier and less acidic. Combine butter, flour, heavy whipping cream, parmesan cheese, paprika, black pepper, and black truffle sauce, stir, and cook for a few minutes.
I know, I know, truffle condiments can be expensive. But when you want to make something special, you can come up with an excuse to splurge a little. Am I right?
Below are the truffle condiments I use (I am not an affiliate of this brand). These can be found at your local Williams Sonoma:
- Regalis Black Truffle Oil
- Regalis Truffle Sauce
- Regalis Black Truffle Salt
The most time-confusing part of making pizza is typically the pizza dough. I highly suggest buying fresh dough from your local grocer.
Once you’ve shaped the dough, spread the truffle sauce evenly leaving the edges free of sauce. Start layering your pizza with Fontina Cheese, followed by a layer of cooked mushrooms, then the third layer of shredded mozzarella. Finish off with the remaining mushrooms. Sprinkle the parsley flakes and black truffle oil over the top of the pizza before sliding it into the oven.
Make this Black Truffle Mushroom White Pizza any day of the week and be prepared to enjoy a great fancy meal.
Here are a few more tasty (meatless) pizza ideas:
- Four Cheese Pizza With Crushed Fire Roasted Tomatoes
- Veggie Lovers Pizza
- Mexican Taco Pizza
- Roasted Garlic & Spinach Parmesan Pizza
- Florentine Pizza with a Basil Pesto Crust
Truffle Mushroom White Pizza
- Total Time: 33 minutes
- Yield: 8 1x
Description
If I were a betting man I would be willing to state for the record that this Black Truffle Mushroom White Pizza would be a top seller in any pizza parlor!
Ingredients
- 1 lb. Fresh Pizza Dough
- 8 oz. Fresh White Mushrooms
- 8 oz. Fresh Mushroom Medley Mixture
- 1/2 lb. Fontina Cheese Block
- 1 cup Shredded Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1 cup Heavy Whipping Cream
- 1 tsp. Black Truffle Oil
- 1 tsp. Black Truffle Sauce
- 1/2 tsp. Black Truffle Sea Salt
- 1 tsp. Paprika
- 1 tsp. Minced Garlic
- 3 tbsp. Butter
- 2 tbsp. All Purpose Flour
- 1/3 cup Pastry Flour
Get Recipe Ingredients
Instructions
- Spread pastry flour over kitchen counter top. Place the fresh dough onto flour and begin to shape dough into a circle using hands. Finish shaping and flattening with roller then place on pizza pan.
- Pre-heat cooking pan to medium heat and add olive oil. Add minced garlic and allow to cook for 1 minute then add the mushrooms. Spread black truffle sea salt over the mushrooms and cook for 4 to 5 minutes then set to the side.
- In that same cooking pan add 3 tbsp butter, 2 tbsp flour and let them cook together until it begins to bind. Add heavy whipping cream, parmesan cheese, paprkia, black pepper and black truffle sauce, then stir and cook for a few minutes.
- Spread the sauce evenly over the pizza dough leaving the edges uncovered.
- Cut the Fontina Cheese block into slices and spread over the top of the sauce. Spread the cooked mushrooms evenly over to the top of the cheese and sauce leaving a handful to top off with.
- Spread the shredded mozzarella cheese over the mushrooms then top off with the rest of the mushrooms. Sprinkle the parsley flakes and black truffle oil over the top of the pizza.
- Pre-heat oven to 400 degrees and cook pizza for 18 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Calories: 535
- Fat: 37.6g
Hi Eric,
Do you know if the truffle sauce will freeze well if I made the pizzas and froze them for another day? The jar says it needs to be used up 7 days after opening, so I thought I would make a bunch and keep some for later.
Thanks in advance!
Hi, Matt! Good question. While it’s possible to freeze truffle sauce, it may alter the texture and taste. It’s best enjoyed fresh or refrigerated and used within 7 days.
I was looking for a mushroom truffle pizza recipe like one from my favorite pizza place after I moved, and this one is it! The only pizza my daughter will eat. Thank you!
Thanks so much, Cayle! This is honestly my favorite pizza to make and I plan on making it tonight lol. Thanks again!
Can I make the sauce ahead of time ?
Hello Elaine! Yes, the sauce can be made ahead of time and will last 3-4 days if properly stored in the refrigerator.
This truffle sauce is SO good. I added more oil for extra flavor, but it came together super easy and baked great. Thank you!!
Hi Leo! My family loves this pizza. So glad you enjoyed it!
The white sauce is terrific and I will use it as a base for other pizzas going forward.
I added fine diced red onions and green spring onions in the sautee and used black garlic.
It was amazing!
This is awesome feedback! Thanks so much for sharing.
Hi Eric! Thanks for the recipe! I just wanted to ask- when I added the parmesan to the white sauce and cooked it, it started separating after 30s into oil and cheese as the parmesan cheese melted. In the end I ended up with a very thick substance and separated oil. I discarded the oil and used the cheesy material as sauce and it didn’t taste bad, but it lacked the creaminess I was looking for. Just wondering what I did wrong? Thanks so much!
Hi! Hmmm…this is very strange. My grated parmesan cheese has never separated (into an oil and cheese substance). May I ask what brand and type of cheese you used? The cheese I use is dry and doesn’t separate in that manner. Also, I continuously stir the cheese to ensure it blends well. I’m not certain why this would have happened to your cheese.
What you describe sounds like what happens when a similar combination–alfredo sauce–breaks. There could be a number of reasons for this, including having the heat too high or adding fat too quickly. Perhaps look up reasons why alfredo sauce breaks and see if they apply?
Eric, terriffic recipie!! I made this on Aug. 7, 2020 and it was fantastic! Made my own dough and used 875 grams for a 16″ pizza which is almost double the amount you recommend. Don’t know what size pizza you made and thickness is all according to personal taste. I also doubled the amount of truffle sauce used. Only issue I had was after 18 minutes in the oven the bottom wasn’t browned.
Will definitely make this again! My wife was absolutely speechless with the first bite.
Thanks for sharing!
Yeah, this is not a thick pizza in comparison to how I make my deep dish pizzas. I find that the browning on the bottom of the pizza changes depending on what type of pizza pan I use. Glad you enjoyed it!