Truffle Pesto Pizza Recipe

Activate yeast & mix

In a small bowl, sprinkle the active dry yeast and sugar over the warm water (about 105–115°F / 40–46°C). Let sit 5–7 minutes until foamy.

Combine dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes, or 5–7 minutes in the stand mixer, until smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Shape

Punch down the dough and transfer to a floured surface. Shape into a 12-inch round by hand or roll out with a rolling pin to about 12" diameter. If making ahead, refrigerate for up to 24 hours (bring to room temp before topping).

Blend pesto

In a food processor, combine basil leaves, toasted pine nuts, grated parmesan, garlic cloves, salt, and pepper. Pulse to a coarse paste. With the motor running, stream in 1/4 cup olive oil until emulsified and smooth. Stop and scrape down the sides as needed.

Finish with truffle oil

Stir in 1 teaspoon white truffle oil by hand (do not overblend to preserve aroma). Taste and adjust seasoning. Set aside at room temperature.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When foaming, add the sliced cremini mushrooms in a single layer if possible. Let sear undisturbed for 2–3 minutes, then stir and cook another 3–4 minutes until golden and any released liquid has evaporated.

Add aromatics

Add the minced garlic and fresh thyme, cook 30–45 seconds until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside to cool slightly.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best results.

Spread pesto

Lightly dust your pizza peel or another inverted baking sheet with semolina or flour. Transfer the shaped dough to the peel. Spread a thin, even layer (about 3–4 tablespoons) of the truffle pesto over the dough, leaving a 1/2" rim for the crust.

Add cheese and mushrooms

Scatter the shredded fontina evenly over the pesto. Add optional slices of fresh mozzarella if using. Distribute the sautéed mushrooms evenly across the pizza.

Bake

Slide the pizza onto the preheated stone/steel and bake for 7–9 minutes, rotating once halfway, until the crust is blistered and golden and cheese is melted and bubbly. Oven times vary; watch closely.

Finish

Remove pizza from oven. Immediately drizzle 1 teaspoon white truffle oil evenly over the hot pizza. Sprinkle grated parmesan and red pepper flakes if using. Top with fresh arugula if desired.

Slice & serve

Let rest 2 minutes, then slice into 6–8 pieces and serve hot.