Easy Homemade Truffle, Mushroom and Mozzarella Pizza Recipe

Elevate your pizza night with this luxurious mushroom and truffle pizza. A blend of fresh and cooked mushrooms creates a depth of flavor that will transport you straight to culinary heaven.

This isn’t your average mushroom pizza. Forget the lackluster toppings of pizzerias past – we’re taking you on a journey to flavor town with a concentrated mushroom sauce, fresh mozzarella, and a drizzle of truffle oil that will make your taste buds sing.

The secret to this pizza’s intense mushroom flavor lies in the duxelles – a classic French preparation of finely chopped mushrooms cooked down to a savory paste. Combined with fresh sliced mushrooms, it delivers a one-two punch of earthy goodness that will have you coming back for slice after slice.

Ingredients

• 1 recipe Neapolitan pizza dough or 2 pounds store-bought pizza dough
• 1 pound mushrooms (button, cremini, shiitake, portobello, or a mix), cleaned and trimmed
• 6 tablespoons extra-virgin olive oil, divided
• 1 medium shallot, minced (about 2 tablespoons)
• 2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves
• 1/4 cup cognac or other brandy or barrel-aged spirit, such as bourbon
• 2 teaspoons soy sauce
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, thinly sliced
• 1 pound fresh mozzarella, torn into rough chunks and drained
• Truffle oil, for drizzling (optional)

Directions

1. Divide the dough into 4 equal parts and place each in a covered quart-sized deli container or zipper-lock freezer bag. Let rest at room temperature for at least 2 hours before baking. In the meantime, prepare the mushroom mixture.
2. Place a large plate in the freezer. In a food processor, pulse half the mushrooms until very finely chopped, about 10 short pulses. Transfer to a bowl. Thinly slice the remaining mushrooms and set aside for later.
3. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat. Add chopped mushrooms and cook, stirring occasionally, until they’ve released their liquid and start to sizzle (about 8 minutes). Continue cooking until mushrooms begin to brown and leave browned bits on the bottom of the pan (about 4 minutes more). Add shallot and minced thyme, cooking until softened (about 2 minutes).
4. Pour in the cognac or brandy, scraping the bottom of the skillet to release any browned bits. Cook until the brandy is nearly evaporated (about 4 minutes). Stir in soy sauce and season with salt and pepper to taste. Transfer the mixture to the chilled plate, spread into a thin layer, and refrigerate until fully cooled (about 10 minutes).
5. Position the oven rack 6 inches under the broiler and place a pizza stone or steel on the rack. Preheat the oven to its highest setting (500 to 550°F or 260 to 290°C) for at least 45 minutes. For outdoor cooking, a KettlePizza and Baking Steel grill insert works wonderfully.
6. On a lightly floured surface, gently stretch one dough ball into a 10 to 12-inch circle, about 1/4 inch thick. Transfer to a floured wooden pizza peel.
7. Switch the oven to high broil. Spread 1/4 of the mushroom mixture over the pizza, followed by 1/4 of the mozzarella. Scatter 1/4 of the sliced mushrooms, whole thyme leaves, and sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil.
8. Slide the pizza onto the hot stone or steel and broil, rotating for even cooking, until the edges are puffed and lightly charred and the bottom is crisp (3 to 6 minutes). Remove the pizza with a metal peel and transfer to a cutting board. Let rest for 1 minute. Switch the oven back to 550°F to reheat the stone for the remaining pizzas.
9. If desired, drizzle with truffle oil before serving.
10. Repeat the process with the remaining pizzas.