Black Truffle & Mushroom Pizza
Homemade Béchamel

Elevate pizza night with this artisanal black truffle and roasted mushroom pizza, featuring an incredibly rich, scratch-made creamy béchamel sauce base and fresh basil.

Ingredients

• 1 pizza dough base
• 2 tbsp black truffle paste
• 200 g mushrooms (cremini or button)
• 50 g unsalted butter
• 40 g all-purpose flour
• 700 ml milk
• 200 ml whipping cream
• 0.6 g salt
• 0.3 g black pepper
• 0.3 g ground nutmeg
• to garnish fresh basil leaves

Instructions

1. 1Prepare the truffle base

   

   Combine the black truffle paste with a scoop of the homemade white sauce once it is prepared in the following steps. Stir the mixture in a small metal bowl until it forms a uniform paste to provide the signature earthy flavor for the pizza.

   Tip: Ensure the cooked white sauce is completely cooled before mixing it with the truffle paste to maintain the best consistency.
2. 2Measure the nutmeg

   

   Place a small dish onto a digital scale and tare it to zero. Carefully weigh out exactly 0.3 grams of ground nutmeg powder, which acts as the foundational aromatic for the scratch-made white sauce.

   Tip: Use a highly sensitive digital scale to ensure precision, as small spice variations can heavily impact the final flavor.
3. 3Add black pepper and salt

   

   Into the same small dish, meticulously add 0.3 grams of black pepper and 0.6 grams of salt. This pre-measured spice blend will perfectly season the sauce during the cooking process without overpowering it.

   Tip: If you are concerned about over-pouring, measure these additional spices into a separate container first before combining them.
4. 4Weigh the flour

   

   Set a clean metal bowl onto the digital scale and zero it out. Weigh exactly 40 grams of all-purpose flour. This flour will be combined with melted butter to create the thickening roux.

   Tip: Sift the flour prior to weighing if it appears clumpy. This guarantees a completely smooth and lump-free white sauce.
5. 5Measure the dairy liquids

   

   Place a large metal container on the scale. Pour in 200 milliliters of whipping cream, followed by 700 milliliters of milk. These dairy components form the rich and creamy liquid base of the sauce.

   Tip: Keep the dairy cold until you are ready to pour it into the hot roux to help prevent scorching.
6. 6Portion the butter

   

   Weigh out 50 grams of solid butter into a separate metal container. This measured butter will be the very first ingredient added to the hot pot to begin cooking the roux.

   Tip: Unsalted butter is recommended here so you can fully control the sodium content with your pre-measured salt mixture.
7. 7Melt the butter

   

   Place a large stainless steel pot over low heat and add the butter. Use a wire whisk to gently stir the butter until it is completely melted, ensuring it does not brown or burn.

   Tip: Melt the butter slowly over low heat to maintain its sweet flavor and prevent it from separating.
8. 8Form the roux

   

   Once the butter is fully melted, add the measured flour into the pot. Whisk vigorously and continuously to combine the flour and butter into a smooth paste. Cook it briefly to eliminate the raw flour taste.

   Tip: Cook the roux for about one to two minutes until it becomes aromatic and turns a pale golden color.
9. 9Incorporate the liquids

   

   While whisking constantly to prevent lumps, slowly pour the combined milk and whipping cream into the roux. Continue whisking until the liquid is fully incorporated and the mixture is completely smooth.

   Tip: Adding the liquid in a steady, slow stream while whisking rapidly is the secret to a perfectly smooth, lump-free béchamel.
10. 10Season the white sauce

    

    Add the pre-weighed salt, black pepper, and nutmeg powder into the liquid mixture. Continue to whisk thoroughly so that the seasonings are evenly distributed throughout the sauce.

    Tip: Freshly grated nutmeg provides a superior, more robust flavor compared to pre-ground nutmeg for classic white sauces.
11. 11Thicken the sauce

    

    Turn the heat up to medium and stir the sauce constantly with the whisk. Continue to cook and stir until the sauce thickens nicely and can coat the back of a spoon.

    Tip: Be sure to scrape the bottom and the corners of the pot while whisking to prevent the sauce from catching and scorching.
12. 12Cool and store

    

    Remove the finished white sauce from the heat and transfer it to a prep container. Allow the sauce to cool completely before mixing it with truffle paste for your pizza base.

    Tip: To prevent a skin from forming on the surface as the sauce cools, press a piece of plastic wrap directly against the top of the sauce.
13. 13Top the pizza dough

    

    Place a generous scoop of the truffle white sauce mixture in the center of the stretched pizza dough. Spread the sauce outward in an even layer while leaving a small border for the crust. Distribute the mushrooms evenly over the sauce before baking.

    Tip: Spreading the sauce evenly ensures consistent flavor. Precooking the mushrooms slightly before adding them prevents the dough from becoming soggy in the oven.
14. 14Garnish with fresh basil

    

    Once the pizza is fully baked, remove it from the oven and slice it into even portions. Finish the dish by garnishing with fresh basil leaves. The residual heat from the freshly baked pizza will gently release the basils aromatic oils, perfectly complementing the rich black truffle sauce.

    Tip: Always add fresh basil after the pizza comes out of the oven. Baking delicate herbs at high temperatures will cause them to burn, dry out, and turn bitter.

Storing and Reheating

Burn It Off

Frequently Asked Questions