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Truffle Mushroom Pizza Recipe

Name: The Garden at Boardrooms Truffle Mushroom Pizza Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade); 2 tbs all-purpose flour (for dusting); 1 tbs olive oil (for brushing crust); 1 tbs unsalted butter; 1 tbs all-purpose flour; 3 tbs whole milk; 0.25 cup heavy cream; 0.25 cup grated Parmesan cheese; 1 tsp garlic (minced); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.125 tsp optional: pinch of nutmeg; 8 oz cremini mushrooms (cleaned, sliced 1/4" thick); 4 oz shiitake mushrooms (stemmed, sliced); 1 tbs unsalted butter; 1 tsp olive oil; 1 tsp garlic (minced); 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs white wine or dry sherry (optional); 0.75 cup mozzarella cheese (shredded); 0.5 cup fontina cheese (shredded); 2 tbs grated Parmesan (for topping); 1 tbs fresh parsley (chopped, for garnish); 1 tsp truffle oil (white or black, for finishing); 1 tbs optional: shaved fresh Parmesan or pecorino

Inspired by The Garden at Boardroom

Time55m

Serves2

House White Sauce, Signature 3-Cheese Blend, Sautéed Mushrooms, Light Truffle Oil Drizzle

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Gaston Chiquet 'Tradition'

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Ingredients

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Dough

1 unit pizza dough (store-bought or homemade)

2 tbs all-purpose flour (for dusting)

1 tbs olive oil (for brushing crust)

House White Sauce

1 tbs Unsalted butter

1 tbs 00 bread flour

3 tbs whole milk

1/4 cup Heavy cream

1/4 cup Grated Parmesan cheese

1 tsp Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/8 tsp optional: pinch of nutmeg

Mushroom Topping

8 oz cremini mushrooms (cleaned, sliced 1/4" thick)

4 oz shiitake mushrooms (stemmed, sliced)

1 tbs Unsalted butter

1 tsp olive oil

1 tsp Garlic (minced)

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs white wine or dry sherry (optional)

Cheese & Finish

3/4 cup mozzarella cheese (shredded)

1/2 cup fontina cheese (shredded)

2 tbs grated Parmesan (for topping)

1 tbs Fresh parsley (chopped, for garnish)

1 tsp truffle oil (white or black, for finishing)

1 tbs optional: shaved fresh Parmesan or pecorino

Method

Dough

Preheat and prepare

Place a pizza stone or baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Lightly dust a pizza peel or work surface with the all-purpose flour. If using refrigerated dough, let sit at room temperature 20 minutes to relax.

Stretch or roll the dough to a 12-inch round (about 1/4-inch thick). Transfer the shaped dough to a floured pizza peel or parchment on a baking sheet. Brush the outer 1/2" rim with 1 tablespoon olive oil to promote golden crust.

House White Sauce

Make the white sauce (béchamel-style with garlic)

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon flour and whisk continuously for 1 minute to cook the raw flour. Slowly whisk in 3 tablespoons whole milk and 1/4 cup heavy cream until smooth and beginning to thicken, about 2–3 minutes. Stir in 1 teaspoon minced garlic and remove from heat. Whisk in 1/4 cup grated Parmesan until melted. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and an optional pinch (1/8 tsp) of nutmeg. Taste and adjust seasoning. The sauce should be spreadable but not too thin—if too thick, add 1 teaspoon milk at a time; if too thin, cook 30–60 seconds more.

Allow the sauce to cool slightly (2–3 minutes) before spreading on the stretched dough to avoid sogginess.

Mushroom Topping

Sauté the mushrooms

Heat 1 tablespoon unsalted butter and 1 teaspoon olive oil in a skillet over medium-high heat. Add the sliced cremini and shiitake mushrooms in a single layer (work in batches if needed). Let mushrooms sear undisturbed 2 minutes, then stir. Add 1 teaspoon minced garlic and 1 teaspoon fresh thyme leaves; sauté 1–2 minutes until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If using, deglaze the pan with 1 tablespoon white wine or dry sherry and cook until liquid evaporates, about 1 minute. Remove from heat and let cool slightly.

Taste a piece and adjust salt/pepper if needed. The mushrooms should be tender and concentrated in flavor—this prevents excess moisture on the pizza.

Assemble & Bake

Assemble the pizza

Spread an even layer (about 3–4 tablespoons) of the house white sauce over the stretched dough, leaving the outer 1/2" rim bare. Sprinkle 3/4 cup shredded mozzarella evenly over the sauce, then layer 1/2 cup shredded fontina. Scatter the sautéed mushrooms across the cheese layer. Finish with 2 tablespoons grated Parmesan evenly distributed.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes until the crust is golden and cheese is bubbling and lightly browned. If you prefer a charred top, use the broiler for the final 30–60 seconds—watch carefully to avoid burning.

Remove the pizza from the oven and transfer to a cutting board.

Finish & Serve

Finish with truffle and garnish

Immediately after baking, lightly drizzle 1 teaspoon truffle oil over the pizza, moving in a circle so it distributes evenly. Sprinkle chopped fresh parsley and optional shaved Parmesan or pecorino on top. Let rest 2 minutes to set, then slice into 6–8 pieces.

Serve hot. Note: truffle oil is potent—start with the recommended 1 teaspoon and add more only if desired.