Truffled Mushroom Pizza

Drizzling this dish with truffle oil makes this simple sauceless mushroom pizza extremely aromatic. If you don’t have a bottle of our white truffle pizza oil, feel free to use whatever truffle oil you have on hand, with or without infusing it with garlic or shallots first.

 

Truffled Mushroom Pizza

 

2 tsp. olive oil

1 lb. (500 g) shiitake mushrooms, stemmed and sliced

Kosher salt and freshly ground pepper, to taste

1 batch food-processor pizza dough

2 cups (8 oz./250 g) shredded mozzarella cheese

Williams-Sonoma Truffle Pizza Oil for drizzling

2 tsp. chopped fresh flat-leaf parsley

 

Preheat an oven with a pizza stone to 500°F (260°C).

 

Meanwhile, in a large nonstick fry pan over medium-high heat, warm the olive oil. Add the mushrooms and sauté until they are softened and slightly browned, 3 to 5 minutes. Season to taste with salt and pepper and set aside.

 

On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Top with half each of the cheese and mushrooms, leaving a 1/2-inch (12-mm) border uncovered.

 

Transfer the pizza to the preheated pizza stone. Bake until the crust is crisp and the cheese is lightly browned, 10 to 12 minutes.

 

Using the pizza peel, transfer the pizza to a cutting board and drizzle with the truffle oil. Sprinkle with half of the parsley. Assemble the remaining pizza and bake in the same way. Cut the pizza into slices and serve immediately.

 

Makes two 10-inch (25-cm) pizzas.

 

Williams-Sonoma Test Kitchen