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Truffled Mushroom Pizza
5 from 36 votes

Truffled Mushroom Pizza

Truffled Mushroom Pizza features a house-made or kit pizza dough topped with a blend of fontina and fresh mozzarella cheeses, complemented by truffled mushrooms drained and their oil drizzled for flavor. After baking to a golden crust and bubbly cheese finish, it’s garnished with a sprinkle of red chile flakes and fresh arugula tossed in olive oil and seasoned with salt and pepper. The lemon adds a bright note to the peppery arugula, balancing the earthiness of the truffled mushrooms and richness of the cheeses, making this pizza a layered combination of textures and tastes.

Course: Lunch, Dinner, Others
Cuisine: Vegetarian

Ingredients

  • 1 pizza dough Delallo Italian Pizza Dough Kit
  • water
  • 2 tablespoons extra virgin olive oil , divided
  • 1 teaspoon honey
  • 1 6.7 ounce sliced truffled mushrooms DeLallo brand, jar
  • 1 cup fontina cheese shredded, or mozzarella cheese
  • 3 ounces mozzarella cheese fresh
  • red chile pepper flakes
  • 2 cups arugula leaves
  • ½ lemon
  • Parmesan Cheese

Instructions

    Cup of Yum
  1. Prepare the pizza dough according to the kit directions. Add a drizzle of olive oil and honey if desired. Knead the dough for 2-3 minutes and place in a lightly oiled bowl, cover with plastic wrap, and place in a spot away from drafts to rise until at least doubled in size, about 30 minutes to 1 hour. The dough can be refrigerated for up to 3 days where it will slowly rise.
  2. Bring the dough to room temperature before shaping and place on a pizza pan.
  3. Drain the mushrooms reserving the sunflower oil. Drizzle half of the oil on the pizza dough then top with the shredded cheese. Tear pieces of the fresh mozzarella cheese and place on pizza then top with mushroom pieces.
  4. Preheat the oven to 450 degrees F. Bake the pizza for 10-12 minutes or until the crust is golden and the cheese is melted and bubbling.
  5. Remove the pizza and sprinkle with red chile flakes.
  6. Toss the arugula with the remaining tablespoon of olive oil, season with kosher salt and freshly ground black pepper and Parmesan cheese shavings. Cut the pizza and top with the arugula and serve.