Wild Mushroom Pizza with Truffle Oil

Name: Wild Mushroom Pizza with Truffle Oil
Yield: 4 servings (serving size: 2 slices)
Ingredients: 1 teaspoon sugar; 1 package quick-rise yeast (about 2 1/4 teaspoons); ½ cup warm water (100° to 110°); 1 ½ cups all-purpose flour, divided; ½ teaspoon salt, divided; Cooking spray; 2 teaspoons cornmeal; 2 teaspoons olive oil; 2 cups thinly sliced shiitake mushroom caps (about 4 ounces); 2 cups sliced cremini mushrooms (about 4 ounces); 1 ½ cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces); 2 ½ ounces shredded fontina cheese (about 2/3 cup), divided; 2 teaspoons chopped fresh thyme; ½ teaspoon truffle oil; 1 ounce grated fresh Parmesan cheese (about 1/4 cup); ¼ teaspoon sea salt or flake salt

14 Ratings
12 Reviews

Truffle oil takes this pizza from fine to sublime. In a pinch, extravirgin olive oil will work, too.

By Maureen Callahan

Recipe by Cooking Light November 2012

Gallery

Credit: Levi Brown; Styling: Tiziana Agnello

Recipe Summary

Yield:

4 servings (serving size: 2 slices)

Nutrition Info

Directions

Step 1
Dissolve the sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture, and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

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Step 2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes. Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll dough into a 12-inch circle on a floured surface. Place dough on prepared baking sheet. Crimp edges of dough with fingers to form a rim; let rise 10 minutes.
Step 3
Preheat oven to 475°.
Step 4
While dough rises, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 1/4 teaspoon salt and mushrooms, and cook 7 minutes or until mushrooms soften and moisture almost evaporates, stirring frequently.
Step 5
Sprinkle 1/4 cup fontina evenly over dough, and arrange the mushroom mixture evenly over fontina. Sprinkle with thyme; drizzle evenly with truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over top. Bake at 475° for 15 minutes or until crust is lightly browned. Remove to cutting board, and sprinkle with sea salt. Cut into 8 slices. Serve immediately.

Chef's Notes

This recipe originally ran in Cooking Light May, 2004 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

331 calories; fat 10.6g; saturated fat 4.9g; mono fat 4.2g; poly fat 0.8g; protein 14.8g; carbohydrates 42.8g; fiber 3.1g; cholesterol 25mg; iron 3.5mg; sodium 693mg; calcium 180mg.

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MyRecipes Member

05/10/2021

Would not recommend this recipe is poorly written and not easy to follow.

Jane

08/30/2016

And I would add caramelised onions, garlic and maybe pine nuts for a crunch.

Diana

06/01/2015

I've made this several times for my family, and I get many requests for repeats. I've done the dough from scratch several times and also tried refrigerated dough from Pillsbury and the deli case. I prefer making it from scratch, using newly purchased yeast each time. My parents had good luck with deli case dough, but I had mixed results with Pillsbury. The topping is delicious. Truffle oil makes it extra special. I usually double the amount of cheese, to include a good dose of shredded mozzarella. I will continue to make this, and have bookmarked it a a favorite.

JessicaJJM

08/24/2014

I liked it, but my husband did not. I wouldn't make it for company, but I would make it for myself again. Good combo of flavs, love the truffle oil! Easy to make also.

karenfar

08/22/2014

I made this for 2 of us but used store-bought pizza dough. I followed the recipe with a few additions. I sauteed about 1/2 tablespoon minced garlic with 1/2 cup chopped onion. I also sauteed 1 IT. sausage link separately and crumbled it. I mixed all the ingredients and then spread them over the pizza. I used about 4 ounces of fontina but only had about .3 ounces of parm. GREAT flavor!!

JimMarltonNJ

12/07/2012

Very good, we are out of Truffle Oil so we used a Tuscan Herb Olive Oil instead.

bjane1

09/24/2011

This pizza was rated outstanding by our weekly Friday night pizza gathering. We had picked chanterelle mushrooms, so used those exclusively. Also sauted a leek along with the mushrooms and did not have truffle oil. Even those who dislike mushrooms on pizza liked this one!

ExplorerClub

08/14/2011

Quick (used a Trader Joe's pizza dough), Easy, Delish.

HelloPinky

08/01/2011

This recipe is SO easy and the outcome tastes SO gourmet! Instead of making the pizza dough, I just got fresh, store-bought wheat dough. No mess, less clean up, more time to EAT!!

dorothyb

03/05/2011

This was excellent. I used my own pizza crust recipe, but the toppings were the star (especially the truffle oil!). One tip: if you use a pizza stone, reduce the oven temperature by (at least) 25 degrees and reduce the baking time by a few minutes. Our crust was a little too crunchy, and very difficult to cut into (but still tasted delicious!).

patslp

05/01/2009

I made this for my husband's birthday; ideal! Plan to reuse it with company and include with my buffets. I used packaged pizza crust as I'm no good with yeast. Should have made two at one time and froze the other as think had ingredients for two. For 2/ had half left. So quick and easy. Mushrooms, truffle oil, thyme costly but so worth it. Very different for me which is what makes it so special!

motpea

01/16/2009

I made this pizza soon after the recipe was published for a party appetizer. I don't particularly like mushrooms but was intrigued. Even bought truffle oil which was truffle-infused grapeseed oil and was never used again and went rancid later. But the pizza was very good, tasted nice, was served room temperature to mushroom lovers, so timing before the party was easy. Good reviews from them. Not messy to eat, and very fancy with the three different shrooms. And while I won't make this again for personal use, I'd definitely think about it for party time.

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