Restaurant-Style Black Truffle Béchamel Pizza

Skip the expensive restaurant bill and make this luxurious black truffle pizza at home, featuring a from-scratch truffle béchamel, Italian prosciutto, and fresh shaved truffles.

Ingredients

• 500 ml milk
• 1 sprig fresh parsley
• 1 slice red onion
• 1 bay leaf
• 3 whole cloves
• 12 tsp nutmeg
• 40 g unsalted butter
• 40 g flour
• 50 g Parmesan cheese
• 50 ml heavy cream
• 2 tbsp black truffle paste
• 1 portion Neapolitan pizza dough
• 100 g mozzarella cheese
• 1 handful fresh mushrooms
• 1 ball buffalo mozzarella
• 1 tbsp olive oil
• 3 slices Italian ham (Prosciutto)
• 1 fresh black truffle (optional for garnish)
• to taste salt and black pepper
• to taste fresh chives

Instructions

1. 1Infuse the milk

   

   Begin by building the flavor base for your white sauce. Pour the milk into a pot and add fresh parsley, a slice of onion, a bay leaf, and cloves. These aromatics will steep in the milk, giving the sauce a deep, classic western flavor profile.

   Tip: Keep the heat low to prevent the milk from boiling over or scorching at the bottom.
2. 2Season the milk

   

   Add your dry seasonings directly into the milk mixture. Pour in the pre-measured salt, black pepper, and nutmeg. Stir the mixture gently and let it simmer on low heat for about half an hour to allow the flavors to fully infuse.

   Tip: Nutmeg is a traditional spice for white sauce and adds a subtle, warm depth.
3. 3Melt the butter

   

   In a separate stainless steel pot or pan, add a block of butter and place it over low heat. Allow the butter to melt completely. This is the first step in creating the roux, which will thicken our sauce.

   Tip: Use unsalted butter so you have complete control over the final saltiness of your sauce.
4. 4Add the flour

   

   Once the butter is fully melted and bubbling slightly, pour in the flour. You can use either low-protein or high-protein flour for this recipe, as the main goal is simply to thicken the sauce.

   Tip: Add the flour all at once to ensure it cooks evenly in the butter.
5. 5Cook the roux

   

   Use a whisk to continuously stir the butter and flour mixture over the heat. Cook this roux for a few minutes until it forms a smooth, cohesive paste. This step cooks out the raw flour taste.

   Tip: Keep the heat relatively low to avoid browning the roux, as we want a light-colored white sauce.
6. 6Combine milk and roux

   

   While the butter and flour roux is still hot, carefully pour the hot infused milk through a fine mesh strainer directly into the pot. Straining removes the solid aromatics. Using hot milk significantly improves the efficiency of thickening the sauce and helps prevent it from sticking to the bottom.

   Tip: Whisk vigorously as you pour the milk in to ensure a smooth, lump-free sauce.
7. 7Whisk to thicken

   

   Immediately whisk the mixture vigorously over low heat. Continue stirring constantly until the liquid transforms into a smooth, thick white sauce, ensuring you scrape the bottom of the pot so nothing catches or burns.

   Tip: Using hot milk rather than cold milk prevents the roux from clumping and speeds up the thickening process.
8. 8Add back the spices

   

   Dont discard all the spices used to infuse the milk. Take a small spoonful of the strained aromatics and spices, and add them directly back into the white sauce. Stir them in well to reinforce the foundational flavors and add texture to the sauce.

   Tip: Adding a small amount of the softened spices helps build a complex, restaurant-quality flavor profile.
9. 9Stir in Parmesan cheese

   

   Once the white sauce has thickened and the temperature has dropped slightly, pour in a generous amount of grated Parmesan cheese. Stir the sauce continuously until the cheese is completely melted and incorporated, adding a rich, savory depth to the base.

   Tip: Adding the cheese when the sauce is slightly cooled prevents the cheese proteins from breaking or becoming grainy.
10. 10Incorporate the heavy cream

    

    Add a generous pour of heavy cream into the white sauce to enhance its rich, milky flavor. Whisk continuously over low heat to ensure the cream is fully incorporated, which also helps to slightly cool down the mixture before adding the final ingredients.

    Tip: Keep the heat low when adding cream to prevent the dairy from separating or splitting.
11. 11Add black truffle paste

    

    To give the sauce its signature luxurious flavor, squeeze a generous amount of black truffle paste directly into the thickened, creamy sauce. This concentrated paste provides the intense, earthy aroma that truly elevates the dish.

    Tip: Truffle flavor is sensitive to high heat, so ensure the sauce is off the boil before adding the paste to preserve its delicate aroma.
12. 12Whisk in the truffle paste

    

    Use a whisk to thoroughly mix the black truffle paste into the white sauce. Continue stirring in a circular motion until the dark paste is fully integrated and the sauce takes on a uniform, slightly speckled appearance. Your luxurious black truffle white sauce is now ready to use.

    Tip: Ensure you scrape the bottom and sides of the pot while whisking so the truffle flavor is evenly distributed throughout the sauce.
13. 13Store the truffle sauce

    

    Use a spatula to carefully scrape the finished black truffle white sauce from the mixing bowl into a clean storage container. This rich, versatile sauce is now ready to be spread onto pizza bases or used as a decadent dipping sauce.

    Tip: Label and date the container before storing; the sauce will stay fresh in the refrigerator for up to three days.
14. 14Spread the truffle sauce

    

    Place your stretched, raw pizza dough onto a clean, floured surface. Spoon a portion of the freshly made black truffle white sauce onto the center of the dough. Spread it out evenly in a circular motion, leaving a small gap around the edges for the crust to rise.

    Tip: Avoid applying too much sauce, as a thick layer can weigh down the dough and prevent it from crisping up properly in the oven.
15. 15Add toppings and cheese

    

    After spreading the truffle sauce and a base layer of shredded mozzarella, arrange fresh mushroom slices evenly across the pizza. Follow this by placing torn chunks of fresh buffalo mozzarella over the top to create creamy, melted pockets when baked.

    Tip: Tearing the buffalo mozzarella by hand instead of slicing it creates irregular edges that melt beautifully in the oven.
16. 16Drizzle with olive oil

    

    Finish the pre-bake assembly by drizzling a few loops of high-quality olive oil over the top of the mushrooms and cheese. Transfer the prepared pizza immediately into a very hot oven to bake.

    Tip: The olive oil helps the cheese melt beautifully and protects the fresh mushrooms from high heat. Once drizzled, bake immediately in a very hot oven, then finish with fresh prosciutto and shaved truffles upon removing.

Storage & Reheating

Burn It Off

Frequently Asked Questions