Go Back
–+ servings
Print

Wild Mushroom Truffle Pizza

If you love truffles as much as I do you will love a truffle pizza times three. Truffle sauce, truffle oil and truffle salt. Oh...and some delicious cheese thrown in! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

For the pizza:

  • 4 tablespoons olive oil
  • 4 tablespoons minced garlic divided
  • 1 pound pizza dough purchased or homemade

For the mushrooms:

  • 3 tablespoons butter
  • 3/4 pound thinly sliced shitake mushrooms or 6 oz dried porcini mushrooms soaked in hot water for 30 minutes and well dried
  • 4 tablespoons truffle sauce
  • 1/3 cup parmesan cheese freshly grated
  • 1/3 pound shredded Fontina
  • 6 ounces fresh mozzarella thin to medium sliced
  • 2 tablespoons truffle oil
  • 1 teaspoon truffle salt
  • 2 cups arugula optional

Instructions

For the pizza:

  1. In a small bowl combine olive oil and 2 tablespoons of the olive oil. Set aside until ready to grill the pizza.
  2. Preheat a gas grill to 450 degrees.
  3. Spray two large, disposable aluminum foil cookie sheets with cooking spray or brush with olive oil. Poke about two dozen holes in the cookie sheet using a small knife and turning it to form a circle.
  4. Form the dough into two pizzas and set them aside on a well-floured board. Brush the pizza crusts with the olive oil and garlic mixture.

For the mushrooms:

  1. In a large sauté pan, over medium heat melt the butter and add the shitake mushrooms. Turn the heat to high and sauté the mushrooms quickly until they just start to brown.
  2. Lower the heat to medium and stir in the remaining 2 tablespoons of garlic. As soon as the garlic turns translucent, set the mixture aside.
  3. Place the pizza dough on the two greased pans. Place the pans on the hot grill for 3 minutes with the top of the grill down. Turn the pizza crust over and cook for 3 more minutes. Do not allow the crusts to burn.
  4. Lower the heat on the grill to 350 degrees, or a medium setting.
  5. Remove the pans from the grill and top the pizzas first with the truffle sauce (2 tablespoons on each), the parmesan and then evenly divide the mushroom mixture between the two pizzas.
  6. Sprinkle the pizzas with the shredded fontina and top with the slices of buffalo mozzarella.
  7. Place the pans back on the grill and cover the pizzas.
  8. When the mozzarella melts, the pizza is done. This should take 4-5 minutes only and make sure the bottoms of the pizza do not burn.
  9. Sprinkle each pizza with the truffle oil (1 tablespoon each) and the truffle salt (1/2 teaspoon each).
  10. Top with arugula if desired.