Description
A truffle mushroom white pizza with creamy white sauce, sautéed mushrooms, mozzarella, and a touch of truffle oil. This rustic, comforting dish brings together old-world flavor and new-world comfort — just like Nonna Lucia used to make.
Ingredients
1 ball pizza dough (room temperature)
2 tbsp butter
1 tbsp olive oil
2 cups sliced cremini mushrooms
1 clove garlic, minced
1/3 cup heavy cream
1 cup shredded mozzarella cheese
1 tbsp truffle oil (or to taste)
Salt to taste
Optional: 1/2 cup fontina or taleggio cheese, red pepper flakes for heat
Instructions
1. Preheat your oven to 475°F with a pizza stone or heavy sheet pan inside.
2. Let the dough sit at room temperature while you prep the toppings.
3. In a large skillet, melt butter and olive oil over medium heat.
4. Add sliced mushrooms and a pinch of salt. Cook slowly until golden and fragrant.
5. Add garlic and cook for 1 more minute. Pour in cream and let it simmer until thickened. Set aside.
6. Stretch the dough into a round or rectangle on a floured surface.
7. Carefully transfer it to the hot pan or stone.
8. Spread the mushroom-white sauce mixture over the dough.
9. Top with mozzarella, and optional fontina or taleggio.
10. Drizzle with truffle oil and add red pepper flakes if using.
11. Bake for 10–12 minutes until crust is golden and cheese is bubbling.
12. Let rest 2 minutes, slice into squares, and serve warm.
Notes
Don’t overcrowd the mushrooms — cook in batches if needed.
Use fresh dough for best results; cold dough won’t stretch well.
For extra flavor, sauté mushrooms in a splash of white wine.
Leftovers? Reheat in a pan with foil on top — or eat cold, like Nonna Lucia.