Mushroom Pizza with Truffle Oil and Fresh Herbs Recipe
This Mushroom Pizza recipe features a thin, hand-kneaded dough topped with a savory blend of sautéed shiitake and baby bella mushrooms infused with garlic, fresh herbs, and dry sherry. The pizza is layered with creamy Havarti and fontina cheeses, baked on a hot pizza stone or steel for a crispy crust and melted, bubbly cheese, then finished with a drizzle of luxurious white truffle oil for an earthy aroma and flavor boost.
- Prep Time: 15 minutes (plus 2 hours dough rising)
- Cook Time: 20 minutes (including mushroom sautéing and baking)
- Total Time: 2 hours 35 minutes
- Yield: 1 10-inch pizza (serves 2-3) 1x
- Category: Pizza
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
For the Dough
- 1¼ cups (150 g) unbleached all-purpose flour
- ¾ teaspoon granulated sugar
- ¼ teaspoon active dry yeast
- ½ teaspoon Diamond Crystal kosher salt
- ¼ cup + 3 tablespoons (105 mL) warm water (105°F to 115°F)
- 1½ teaspoons extra virgin olive oil
- Semolina flour (for dusting)
For the Mushroom Topping
- 2 tablespoons olive oil (plus more for brushing)
- 6 ounces shiitake mushrooms (stems removed and sliced into ¼-inch slices)
- 4 ounces baby bella mushrooms (stems removed and sliced into ¼-inch slices)
- Kosher salt
- Freshly ground black pepper
- 2 large garlic cloves (finely chopped)
- 1 tablespoon roughly chopped fresh rosemary (1 to 2 sprigs)
- 2 teaspoons roughly chopped fresh thyme leaves (3 to 4 sprigs)
- 2 tablespoons dry sherry
For the Cheese and Finishing
- 5 ounces Castello Reserve Aged Havarti Cheese (grated)
- 3 ounces fontina cheese (grated)
- White truffle oil, for drizzling
Instructions
- Prepare Pizza Dough: In a medium bowl, whisk together the flour, sugar, salt, and yeast. Add the warm water and stir with a wooden spoon until the dough begins to come together. Transfer to a floured surface and knead for about 3 minutes until smooth and slightly elastic. Place dough in a lightly greased bowl, cover, and let it rise at room temperature for 2 hours or until it doubles in size.
- Sauté Mushrooms: Heat a 10- to 12-inch skillet over very high heat. Add 2 tablespoons olive oil and then the sliced mushrooms, spreading them out in a single layer. Sauté for 5-6 minutes until mushrooms release moisture and it mostly evaporates. Season with kosher salt and freshly ground black pepper to taste.
- Add Garlic and Herbs: Stir in finely chopped garlic and continue sautéing for 1-2 minutes, stirring constantly. Deglaze the pan with dry sherry, then add chopped rosemary and thyme. Cook over medium-high heat until all the sherry has evaporated. Remove from heat and let mushrooms cool.
- Preheat Oven and Baking Surface: Preheat your oven and a baking steel or pizza stone to 500°F (260°C). Place a rack in the upper third of the oven and heat for at least 1 hour to ensure a very hot surface for baking.
- Shape Dough and Assemble Pizza: On a lightly floured surface, roll or stretch the risen dough into a thin, rough 10-inch circle. Transfer it to a pizza peel dusted with semolina flour. Lightly brush the dough with olive oil, then evenly sprinkle grated Havarti and fontina cheeses over the surface, leaving a ¾-inch border at the edges. Spoon the sautéed mushrooms over the cheese layer evenly.
- Bake Pizza: Slide the prepared pizza onto the hot baking steel or stone. Bake for 8 to 10 minutes, or until the crust is golden brown and cheese is melted and bubbly. Optionally, finish under the broiler briefly for extra color, but watch carefully to avoid burning.
- Finish and Serve: Remove the pizza from the oven and immediately drizzle with white truffle oil. Garnish with additional fresh rosemary sprigs or thyme leaves if desired. Slice and serve hot for best flavor and texture.
Notes
- Ensure the water used for the dough is warm but not hot (105°F to 115°F) to properly activate the yeast.
- Using a baking steel or pizza stone preheated for at least one hour helps achieve a crispy bottom crust.
- Sauté mushrooms in a single layer for even cooking and optimal moisture evaporation.
- The dry sherry adds depth to the mushroom flavor and should fully cook off before assembling the pizza.
- Drizzling white truffle oil at the end enhances the pizza’s aroma but should not be used before or during baking as it loses its flavor when heated.
- For a thinner, crispier crust, stretch the dough gently rather than rolling it very thick.
- Keep an eye while broiling since the cheese can brown quickly.
Keywords: mushroom pizza, homemade pizza dough, shiitake mushrooms, baby bella mushrooms, truffle oil, pizza stone, vegetarian pizza
