Cheesy Truffle Wild Mushroom Sourdough Pizza Tips, FAQ & printable recipe

Tips for success

For the most blistered crust, use a high-hydration sourdough dough and stretch it gently to preserve air bubbles. When sliding the pizza onto the stone, use a quick, confident motion to avoid sticking. If the pizza sticks, gently shake the peel to loosen it before sliding.

To get a deeper char on the mushrooms, cook them in batches and avoid stirring too often. Let them sit in the hot pan to develop a golden crust.

Also, consider using a mix of mushroom varieties for a more complex flavor. Always add the truffle oil after baking to keep its aroma vibrant.

Variations

• Truffle Mushroom and Arugula: After baking, top the pizza with a handful of fresh arugula and a few shavings of parmesan. The peppery greens and salty cheese contrast nicely with the earthy mushrooms and truffle oil.
• Spicy Honey Drizzle: For a sweet-heat twist, drizzle a little hot honey over the finished pizza. The combination of spicy, sweet, and savory flavors is surprisingly addictive.
• Caramelized Onion and Mushroom: Add thinly sliced caramelized onions along with the mushrooms for extra sweetness. Sauté the onions slowly until golden and jammy before adding them to the pizza.
• White Pizza with Truffle: Omit the tomato sauce entirely and use a base of ricotta mixed with a little garlic and olive oil. Top with fontina, mozzarella, and mushrooms, then finish with truffle oil.

Storage and make-ahead

Fridge

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven to restore crispness.

Freezer

Baked pizza can be frozen for up to 2 months. Reheat directly from frozen in a 375°F oven for 10 minutes.

Reheat

Reheat slices on a baking sheet in a 375°F (190°C) oven for 5-7 minutes until hot and crisp.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place the slices on a baking sheet and warm in a 375°F (190°C) oven for 5 to 7 minutes, until the cheese is melted and the crust is crisp. Avoid microwaving, as it makes the crust chewy.

You can prepare the sautéed mushrooms up to 2 days in advance and store them in the refrigerator. Shred the cheeses and measure the ricotta ahead of time.

The dough can be made or purchased a day ahead and kept in the refrigerator. Assemble the pizza just before baking for the best texture.

Serving ideas

Serve the pizza hot, straight from the oven, with an extra drizzle of truffle oil if desired.

A simple green salad with a lemon vinaigrette balances the richness, and a glass of light red wine or a crisp lager pairs beautifully. Cut into wedges and enjoy while the cheese is still stretchy.

This pizza is substantial enough to be a main course for two, or cut it into smaller slices and serve as an appetizer for a crowd. For a complete meal, add a side of roasted vegetables or a light soup. The truffle flavor is the star, so keep accompaniments simple.

Frequently asked questions

Recipe card

Cheesy Truffle Wild Mushroom Sourdough Pizza

Prep 20 minCook 10 minTotal 30 minServes 2

Ingredients

• 1 ball artisan fermented sourdough pizza dough (about 250 g)
• 1/4 cup semolina flour, for dusting
• 8 oz wild mushrooms (such as cremini, oyster, or shiitake), sliced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1 cup fontina cheese, shredded
• 1 cup fresh mozzarella, shredded
• 1/2 cup ricotta cheese
• 1 tbsp black truffle oil

Instructions

1. Heat a large skillet over high heat. Add the butter and let it foam. Add the sliced wild mushrooms in a single layer. Cook without moving them for 2 minutes, then toss. Add the minced garlic, fresh thyme, and sea salt. Continue cooking, stirring occasionally, until the mushrooms are deeply caramelized and fragrant, about 4 to 5 minutes. Transfer to a plate and set aside.
2. Place a pizza stone on the middle rack of the oven. Preheat the oven to 500°F (260°C) for at least 30 minutes before baking. If using a pizza steel, preheat for 45 minutes to ensure it is screaming hot.
3. Dust a clean work surface and the dough ball with semolina flour. Gently press the dough into a flat disk, then use your fingers to stretch it from the center outward, leaving the edges thicker to form a rim. Continue stretching until it reaches a 10 to 12-inch circle.
4. Transfer the stretched dough to a pizza peel dusted with semolina. Sprinkle the fontina and mozzarella evenly over the dough, leaving a 1-inch border. Scatter the sautéed mushrooms over the cheese. Drop small spoonfuls of ricotta over the top.
5. Slide the pizza onto the preheated pizza stone. Bake for 7 to 8 minutes, until the crust is blistered and leopard-spotted, the cheese is bubbling and golden in spots, and the rim is puffed and charred in places.
6. Remove the pizza from the oven and place it on a cutting board. Drizzle the black truffle oil evenly over the hot pizza. Let it cool for 2 minutes, then slice with a rocker knife or pizza cutter. Pull a slice to reveal the cheese stretch and serve immediately.

Contains: gluten, milk, mollusks

Estimated nutrition per serving

Calories

680

Protein

28 g

Carbohydrates

62 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.