You are here: Home / Blog Single Post

Pizza With Mushrooms, Mozzarella, and Truffle Recipe

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.
Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.

“Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.”

When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.

Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat.

Bearded guy / Admin of Foody

Bearded Guy-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine.

3 Comments / Want to comment Log in or Sign in

  • John D. 10:31 AM on 07/15/16

    I was under the impression that all truffle oil was artificial - made with chemicals, not truffles - to taste "like" truffle. Further, given that truffle is an aromatic, there's no way the real flavor can stay in the oil for any amount of time anyway - even if you do actually have a couple of little bits of real truffle in the bottle.

    What do you think?

  • Hansom Rob 13:31 PM on 05/25/16

    also - i have some mushroom scallion oil from vegan ramen. I'm going to drizzle with that instead of truffle oil!

  • Miki Drurk 10:31 AM on 07/15/16

    We make a wild mushroom pizza and tried drizzling it with truffle oil, but it just tasted off (we paid a lot for it too). Then we discovered truffle salt and never looked back. A good sprinkle of truffle salt on the finished pizza is incredible!