Wild Mushroom Pizza with Truffle Oil Recipe

This pizza goes from fine to sublime with the addition of truffle oil to the mix of ingredients.

You can use extra virgin olive oil if you don’t have it, but it won’t be the same.

Created by Maureen Callahan, in 2004 for Cooking Light Magazine, each serving is 331 calories and 10.6 grams of fat.

So what are you waiting for?

Try it tonight.


2 cups sliced cremini mushrooms (about 4 ounces)

1 1/2 cups (1/4-inch-thick) slices portobello mushrooms (about 4 ounces)

2.5 ounces shredded fontina cheese (about 2/3 cup), divided

1 teaspoon sugar

1 package quick-rise yeast (about 2-1/4 teaspoons)

1/2 cup warm water

1 1/2 cups all-purpose flour, divided

1/2 teaspoon salt, divided

Cooking spray

2 teaspoons cornmeal

2 teaspoons olive oil

2 cups thinly sliced shiitake mushroom caps (about 4 ounces)

2 teaspoons chopped fresh thyme

1/2 teaspoon truffle oil

1 ounce grated fresh Parmesan cheese (about 1/4 cup)

1/4 teaspoon sea salt or flake salt


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.

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.

3. Preheat oven to 475°.

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.

 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.


Posted by M Dee Dubroff, on May 7, 2013 at 9:00 AM