Mushroom & Black Truffle Pizza
Creamy White Sauce

A luxurious artisanal pizza featuring a creamy porcini sauce base, melted mozzarella, fresh arugula, and decadent shavings of fresh black truffle.

Ingredients

• 1 ball (280g) pizza dough
• 100g fresh porcini mushrooms
• 1 tbsp butter
• 1 small shallot
• 1 tbsp all-purpose flour
• 100 ml milk
• 150g low-moisture mozzarella
• 100g mixed shiitake and button mushrooms
• 1 handful fresh arugula
• 1 small fresh black truffle
• to taste fresh Parmesan cheese
• to taste truffle oil
• to taste salt and black pepper

Instructions

1. 1Sauté the porcini mushrooms

   

   Place the sliced porcini mushrooms into a heated pan and sauté them until golden brown. Season with a pinch of salt and pepper to draw out their rich, earthy flavor. Once cooked, chop them into smaller pieces and set them aside for the sauce.

   Tip: Avoid overcrowding the pan so the mushrooms sear properly rather than steaming in their own juices.
2. 2Sauté the shallots

   

   In a small saucepan over medium-low heat, melt a knob of butter. Add the finely chopped shallots and gently sauté them until they become translucent and fragrant, being careful not to let them brown.

   Tip: Keep the heat moderate so the butter doesnt burn before the shallots have softened.
3. 3Create the roux

   

   Gradually sprinkle flour into the butter and shallot mixture, stirring continuously with a spoon. Cook the roux for a minute or two to remove the raw flour taste, ensuring it forms a smooth paste.

   Tip: Stir constantly to prevent lumps from forming and to keep the flour from catching on the bottom of the pan.
4. 4Add milk to the roux

   

   Slowly pour warm milk into the saucepan while continuously stirring the roux mixture. Continue to mix vigorously to incorporate the milk smoothly without creating any lumps, then season with a pinch of salt.

   Tip: Adding warm milk instead of cold milk helps the sauce combine more smoothly and thickens faster.
5. 5Thicken the white sauce

   

   Keep stirring the mixture over gentle heat until it thickens into a rich, creamy white sauce. Once the desired consistency is reached, remove it from the heat and stir in the chopped porcini mushrooms prepared earlier.

   Tip: If your sauce gets too thick, you can whisk in an extra splash of milk to adjust the consistency.
6. 6Begin shaping the dough

   

   Place your 280-gram pizza dough ball into a bowl or onto a generously floured surface. Gently press down the center and begin stretching it outward, making sure to keep the edges slightly thicker to form the crust.

   Tip: Let the dough rest at room temperature for about 30 minutes before stretching; this relaxes the gluten and makes it much easier to shape.
7. 7Stretch the dough on the counter

   

   Transfer the partially stretched dough onto a clean, lightly floured stainless steel counter. Use your hands to gently stretch it into a wide, even circle, maintaining that thicker border for the perfect crust.

   Tip: Ensure your dough is at room temperature before stretching; cold dough will spring back and be difficult to shape.
8. 8Spread the mushroom sauce

   

   Spoon the creamy white porcini mushroom sauce onto the center of your stretched dough. Use the back of the spoon or a ladle to spread the sauce evenly outward in a circular motion, leaving a small border around the edges for the crust.

   Tip: Avoid applying too much sauce in the very center, as this can result in a soggy base once baked.
9. 9Add the mozzarella

   

   Tear or slice the mozzarella cheese into small, even pieces and distribute them across the layer of mushroom sauce. The cheese will melt and blend with the creamy roux during baking, creating a rich and gooey base for the toppings.

   Tip: Use low-moisture mozzarella to prevent the pizza from releasing too much water in the oven.
10. 10Add the sliced mushrooms

    

    Scatter the previously pan-fried slices of shiitake and button mushrooms evenly across the mozzarella layer. Distributing them well ensures every slice of the finished pizza gets a hearty bite of savory mushroom flavor.

    Tip: Pre-cooking the mushrooms is crucial, as raw mushrooms release a lot of water during baking and can make the pizza soggy.
11. 11Bake the pizza

    

    Carefully transfer your assembled pizza onto a pizza peel and slide it directly into a preheated hot oven. Bake until the crust is beautifully golden, puffed, and blistered, and the cheese has completely melted into the mushroom sauce.

    Tip: Dust your pizza peel lightly with flour or semolina before placing the dough on it to ensure the pizza slides effortlessly into the oven.
12. 12Slice the baked pizza

    

    Remove the hot, golden-blistered pizza from the oven and transfer it to a wooden cutting board or peel. Using a pizza wheel or a sharp knife, carefully slice the pizza into equal portions while it is still hot to ensure clean cuts through the melted cheese and crust.

    Tip: Wait about a minute before slicing to allow the molten cheese to set slightly, preventing it from dragging off the crust as you cut.
13. 13Add fresh arugula

    

    Once the pizza is beautifully baked and sliced into portions, scatter a generous handful of fresh arugula over the top. The peppery bite and crisp texture of the fresh greens will perfectly balance the rich, creamy mushroom base.

    Tip: Always add delicate greens like arugula after baking so they stay crisp and vibrant instead of wilting in the hot oven.
14. 14Grate the Parmesan

    

    Hold a block of fresh Parmesan cheese over the pizza and use a fine grater to shower it with delicate shavings. The salty, nutty flavor of the Parmesan will gently melt into the residual heat of the pizza, enhancing the savory mushroom notes.

    Tip: Use a sharp grater to create light, airy cheese shavings that distribute evenly over the toppings.
15. 15Shave fresh black truffle

    

    Using a specialized truffle slicer, carefully shave thin, delicate pieces of fresh black truffle over the entire pizza. This luxurious ingredient adds an unmistakable earthy aroma that immediately elevates the flavor profile of the dish.

    Tip: Slice the truffle as thinly as possible to maximize its aromatic surface area and distribute its intense flavor.
16. 16Drizzle with truffle oil

    

    For the finishing touch, lightly drizzle high-quality truffle oil over the fully garnished pizza. This final addition intensifies both the mushroom and truffle flavors, bringing all the aromatic elements together into one cohesive bite.

    Tip: A little truffle oil goes a long way. Drizzle sparingly so it complements rather than overpowers the fresh ingredients.

Storage & Reheating

Burn It Off

Frequently Asked Questions