Print

Perfect Truffle Mushroom Pizza Recipe with Fontina and Arugula

truffle mushroom pizza - featured image
Print Recipe

A quick and easy truffle mushroom pizza featuring creamy Fontina cheese, sautéed wild mushrooms, and fresh arugula for a perfect balance of earthy and peppery flavors.

Ingredients

Scale
  • 1 ball pizza dough (about 12 ounces or 340 grams), store-bought or homemade
  • 2 tablespoons extra virgin olive oil
  • 8 ounces (225 grams) mixed wild mushrooms, sliced (cremini, shiitake, oyster)
  • 2 cloves garlic, minced
  • 6 ounces (170 grams) Fontina cheese, shredded or thinly sliced
  • 4 ounces (115 grams) mozzarella cheese, shredded
  • 1 to 2 teaspoons truffle oil (white or black)
  • 1 cup fresh arugula (about 30 grams), washed and dried
  • Salt and pepper to taste
  • Optional: red pepper flakes for a touch of heat

Instructions

  1. Prepare the dough if homemade: combine 2 ½ cups (300 grams) all-purpose flour, 1 teaspoon instant yeast, 1 teaspoon salt, and 1 cup (240 ml) warm water. Mix until shaggy, knead 8-10 minutes until smooth and elastic. Cover and let rise 1 to 1.5 hours until doubled. If using store-bought dough, bring to room temperature for 30 minutes.
  2. Preheat oven to 500°F (260°C) and place baking stone or steel inside to heat for at least 30 minutes.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add sliced mushrooms and cook 5-7 minutes until moisture releases and mushrooms brown. Add minced garlic and cook 1 more minute. Season with salt and pepper. Remove from heat.
  4. On a lightly floured surface, stretch or roll dough into a 12-inch circle.
  5. Transfer dough to pizza peel or floured surface. Brush dough lightly with remaining 1 tablespoon olive oil. Evenly sprinkle Fontina and mozzarella cheese over dough. Scatter sautéed mushrooms on top.
  6. Slide pizza onto hot baking stone. Bake 8-12 minutes until crust is golden and cheese bubbles and browns slightly. Watch closely from 8 minutes to avoid burning.
  7. Remove pizza from oven. Drizzle 1 to 2 teaspoons truffle oil over top. Scatter fresh arugula generously. Sprinkle flaky sea salt and freshly cracked black pepper.
  8. Let pizza rest a couple minutes. Slice and serve warm.

Notes

Preheat baking stone for at least 30 minutes for a crisp crust. Cook mushrooms first to reduce moisture and prevent soggy crust. Brush olive oil on dough before cheese to create moisture barrier. Apply truffle oil after baking to preserve aroma. Let dough rest at room temperature before stretching. Avoid overloading with mushrooms or cheese to maintain crust texture.

Nutrition

Keywords: truffle mushroom pizza, Fontina cheese pizza, arugula pizza, easy mushroom pizza, homemade pizza, wild mushroom pizza

Find it online: https://blingbite.com/perfect-truffle-mushroom-pizza-recipe-with-fontina-and-arugula-easy-and-delicious/