Truffle Mushroom White Pizza

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Truffle Mushroom White Pizza
Truffle Mushroom White Pizza

Pizza is one of those things that we will always crave! It is never a bad day for pizza! Homemade pizza tops our list of one of our favorite meals to make and it’s so fun to get creative with the toppings! This Truffle Mushroom White Pizza is packed with flavor and has a delicious garlic white sauce!

Homemade Pizza

We are not strangers to homemade pizza, but we usually go for more of a Margherita style with our Homemade Pizza Sauce. If you haven’t made your own pizza sauce, this is an absolute must and elevates any pizza! It does take several hours, but then you can freeze it and have pizza sauce at your finger tips whenever you want! This is our life hack anyway!

But it’s no fun to just have one sauce on pizza night! So we created another one of our favorite pizza sauce recipes for a totally different pizza taste profile with this homemade Truffle Mushroom White Pizza.

What’s on this Truffle Mushroom White Pizza?

Whenever we go to a good pizzeria we often will switch gears and go for something a bit fancier, or with interesting flavors, so we knew we needed to recreate that experience from home as well! So we developed our own version of a garlic white sauce that you would typically find on a White Pizza in a restaurant. And WOW, this sauce is truly a dream!

In addition to the incredibly delicious garlic white sauce, we added some white wine and butter sautéed mushrooms and diced prosciutto. This combination with the white sauce is a heavenly pair! The pizza bakes with just these ingredients and some parmesan, but this is just the start!

Once the pizza comes out of the oven, we top it with some olive oil dressed arugula and a drizzle of truffle oil! The arugula provides a nice freshness to the other earthy ingredients and it really rounds out the flavors.

The truffle oil is quite extra on this, but believe us, it adds a touch of magic that puts an exclamation mark on this pizza!

What about the crust?

We are definitely homemade pizza dough fans over here. Of course, you can buy a pre-made crust if you want, but since everything else here is homemade, you should just go for it and make your crust from scratch as well! Also, you won’t believe how easy homemade pizza dough is to make.

The 1-hour dough recipe below is what we use when we really haven’t planned ahead and is a great option for a weeknight dough. This dough is easy and tasty and will be ready to go by the time you have everything else prepped for the oven.

Enjoy!

We hope you enjoy this recipe for homemade Truffle Mushroom White Pizza! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

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Truffle Mushroom White Pizza

Recipe by Angela and Mark Course: DinnerCuisine: Italian, AmericanDifficulty: Easy
Servings

4

servings
Prep time

1

hour 
Cooking time

8

minutes
Total time

1

hour 

8

minutes

Ingredients

  • Garlic White Sauce
  • 3 tbsp (43g) butter

  • 6 tbsp (47 g) All purpose flour – sifted

  • 2 cups plus 2 tsp (500 ml) whole milk

  • 2 tsp kosher salt

  • ½ tsp white pepper

  • Pinch nutmeg

  • 3.5 tsp (10g)) finely minced, pressed or mashed raw garlic

  • 3/4 cup (70g) Parmesan, grated

  • Mushrooms
  • 8 oz (227g) cremini mushrooms – sliced about ½cm thick or just under ¼”

  • 3 tbsp (28g) butter

  • 1 tsp kosher salt

  • 1 tsp finely chopped fresh oregano

  • ¼ tsp black pepper

  • 1/2 cup (120ml) dry white wine

  • Additional Toppings
  • Parmesan cheese

  • Thin sliced prosciutto, diced

  • Arugula (tossed in 1 tsp extra virgin olive oil)

  • Truffle Oil to drizzle at the end

  • 1-hour Pizza Dough (makes about 4-5 personal pizzas)
  • 1 cup (237ml) warm water

  • 1 tsp honey

  • 2 1/4 tsp active dry yeast

  • 1/2 cup (65g) olive oil

  • 3 cups (408g) all purpose flour

  • 1/4 tsp salt

  • 1 tbsp Italian herbs, dry

Directions

  • Garlic White Sauce
  • Start by making a quick roux in a medium saucepan or skillet large enough to hold the milk and other ingredients. Melt the butter over medium heat, then add the flour to the butter and stir thoroughly to combine. Cook over medium (or slightly lower) heat for about 5-7 minutes. You want to make sure you don’t color the flour, but just cook it. The flour should absorb most of the butter if not all. Stir frequently.
  • Once the roux is done, add the milk slowly to the mixture and whisk to ensure there are no lumps. This will take a minute. Add the salt, pepper, nutmeg and garlic and Increase heat to just above medium or medium-high and continue to stir and whisk. At first the mixture will seem very thin, but it will thicken up – do not add any more flour. Keep whisking until the sauce begins to boil, then reduce the heat to low. The sauce should be thick and creamy but not paste-like and not runny. Add the Parmesan, fully incorporate and taste for seasoning. If it is too thin, you can continue to cook for some additional time to reduce and if it is too thick you can add a little more milk and continue to cook.
  • Remove from heat and cool slightly then use on your pizza dough!
  • Mushrooms
  • Over medium heat, melt the butter in a large skillet, then add the mushrooms, salt oregano and pepper. Stirring frequently, cook until the mushrooms have absorbed the butter and started to release their juices back out and are tender – about 4 minutes.
  • Add the white wine and turn the heat to medium high. Cook for 3-4 more minutes or until the pan is quite dry. The wine should have been absorbed and evaporated by this time and the mushrooms will start to shrink and darken. Taste again for seasoning and correct, if needed.
  • Remove to a bowl and use for your pizza topping!
  • 1-hr Pizza Dough** (makes 4-5 personal pizza crusts)
  • To make the 1-hr dough, in the bowl of a stand mixer with a dough hook, add the honey and warm water and mix. Sprinkle the yeast on top and let it sit for 5-10 minutes until it begins to bloom and appear foamy.
  • Next, add the oil, flour, salt and herbs and begin mixing on medium. Mix until the contents are completely incorporated and the dough forms a smooth ball around the hook (alternatively, mix by hand and knead on a lightly floured surface until smooth).
  • Form the dough into a fairly tight ball and drizzle a small amount of olive oil into a large bowl. Add the dough ball to the bowl, cover with plastic wrap and set aside. Place the bowl in a warm place, such as an oven with the light on, until the dough has doubled in size (this will take about 1 hour).
  • Once doubled, punch the dough down and divide into individual balls for each crust. When ready, press your dough into a round crust to your preference of thickness.
  • Cooking Pizza
  • Using a pizza stone is your best bet for making pizza. If you have one, place the pizza stone on a rack in the upper third of your oven and set your oven temp to as high as it will go (e.g., 450°F+). Once the oven reaches the temp, continue to let the pizza stone heat for 30 minutes while you prepare your other ingredients.
  • When you are ready to cook your pizza, turn your oven to broil for 5 minutes, then add your toppings to your pizza. Before putting your pizza in the oven, turn the oven back to bake at the highest temp (e.g., 450°F+) and slide the pizza right onto the pizza stone using a pizza peel.
  • Bake for 5-7 minutes, or until the crust begins to brown, then turn your oven back to broil and broil for another 1-2 minutes, or until the crust browns slightly more.
  • If you do not have a pizza stone, preheat your oven to the highest temp, and place your pizza on a heavy duty baking sheet or round pizza pan and bake for the recommended time above. You may need to add a few additional minutes of baking depending on your oven temp, but check your pizza at the 5-7 minute mark and add a few additional minutes as necessary before broiling for 1-2 minutes.
  • Remove your pizza from the oven and add any additional toppings (e.g., parmesan, arugula, drizzle of truffle oil), slice and serve.

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