Mixed Mushroom Pizza With Truffle Oil

Name: Mushroom Funghi Pizza With Truffle Oil
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 1 large 13-inch pizza, 4 servings
Cuisine: International
Ingredients: 1 pound pizza dough, at room temperature for easier stretching; 2 tablespoons all-purpose flour, for dusting the work surface; 1 tablespoon semolina flour or fine cornmeal, for dusting the pizza peel or pan; 1 tablespoon extra-virgin olive oil, for brushing the dough; 12 ounces mixed mushrooms, such as 6 ounces cremini, 4 ounces shiitake, and 2 ounces oyster or maitake; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, finely minced; 2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme; 1/2 teaspoon kosher salt, divided; 1/4 teaspoon freshly ground black pepper; 8 ounces low-moisture mozzarella, shredded; 2 tablespoons finely grated Parmesan cheese; 1/8 teaspoon red pepper flakes, optional; 1 1/2 teaspoons white or black truffle oil, for finishing; 1 tablespoon chopped fresh parsley, optional

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 1 large 13-inch pizza, 4 servings
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes

Quick Ingredients

1 pound pizza dough, room temperature
2 tablespoons all-purpose flour, for shaping
1 tablespoon semolina flour or fine cornmeal, for the peel or pan
12 ounces mixed mushrooms, sliced or torn
3 tablespoons extra-virgin olive oil, divided
3 garlic cloves, finely minced
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
8 ounces low-moisture mozzarella, shredded
2 tablespoons finely grated Parmesan cheese
1/8 teaspoon red pepper flakes, optional
1 1/2 teaspoons white or black truffle oil, for finishing
1 tablespoon chopped fresh parsley, optional

Do This

1. Place dough at room temperature and preheat the oven to 500°F with a pizza stone, steel, or inverted baking sheet for 45 minutes.
2. Slice or tear 12 ounces mixed mushrooms; mince 3 garlic cloves and measure 2 teaspoons thyme leaves.
3. Sauté mushrooms in 2 tablespoons olive oil over medium-high heat for 6 to 7 minutes, then add garlic, thyme, salt, and pepper for 1 minute.
4. Stretch dough into a 13-inch round on a floured surface and transfer to a semolina-dusted peel or parchment-lined pan.
5. Brush dough with 1 tablespoon olive oil, top with mozzarella, sautéed mushrooms, Parmesan, and optional red pepper flakes.
6. Bake at 500°F for 8 to 10 minutes, until the crust is puffed and browned and the cheese is melted.
7. Rest for 2 minutes, drizzle with 1 1/2 teaspoons truffle oil, add parsley if using, slice, and serve hot.

Why You’ll Love This Recipe

Deep, earthy flavor: A mix of mushrooms gives the pizza a savory, restaurant-style taste without complicated techniques.
Simple white pizza base: Olive oil, mozzarella, garlic, and thyme let the mushrooms shine without a heavy sauce.
Upscale but easy: A small drizzle of truffle oil after baking makes the whole pizza feel special.
Home-oven friendly: The recipe works with a pizza stone, pizza steel, or an inverted baking sheet.

Grocery List

Produce: 12 ounces mixed mushrooms, 3 garlic cloves, fresh thyme, optional fresh parsley
Dairy: 8 ounces low-moisture mozzarella, Parmesan cheese
Pantry: 1 pound pizza dough, all-purpose flour, semolina flour or fine cornmeal, extra-virgin olive oil, truffle oil, kosher salt, black pepper, optional red pepper flakes

Full Ingredients

For the Dough and Setup

1 pound pizza dough, at room temperature for easier stretching
2 tablespoons all-purpose flour, for dusting the work surface
1 tablespoon semolina flour or fine cornmeal, for dusting the pizza peel or pan
1 tablespoon extra-virgin olive oil, for brushing the dough

For the Garlic-Thyme Mushrooms

12 ounces mixed mushrooms, such as 6 ounces cremini, 4 ounces shiitake, and 2 ounces oyster or maitake
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely minced
2 teaspoons fresh thyme leaves, or 3/4 teaspoon dried thyme
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper

For the Cheese and Finish

8 ounces low-moisture mozzarella, shredded
2 tablespoons finely grated Parmesan cheese
1/8 teaspoon red pepper flakes, optional
1 1/2 teaspoons white or black truffle oil, for finishing
1 tablespoon chopped fresh parsley, optional

Mixed Mushroom Pizza With Truffle Oil – Closeup

Step-by-Step Instructions

Step 1: Warm the dough and preheat the oven

Remove the pizza dough from the refrigerator and let it sit at room temperature for 30 minutes. This makes it softer, more elastic, and much less likely to spring back while shaping.

Place a pizza stone, pizza steel, or inverted heavy baking sheet on the lower-middle oven rack. Preheat the oven to 500°F for 45 minutes. A very hot surface helps the crust puff, brown, and crisp before the cheese overcooks.

Step 2: Prepare the mushrooms and aromatics

Wipe the mushrooms clean with a damp paper towel or clean kitchen towel. Avoid rinsing them under running water if possible, because mushrooms absorb moisture quickly and can steam instead of brown.

Slice cremini mushrooms about 1/4 inch thick. Remove tough shiitake stems and slice the caps. Tear oyster or maitake mushrooms into bite-size pieces. Finely mince the garlic and pull the thyme leaves from the stems.

Step 3: Sauté the mushrooms with garlic and thyme

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook for 3 minutes without stirring so they can begin to brown. Stir, then continue cooking for 3 to 4 minutes, until the mushrooms have released their moisture and the pan looks mostly dry.

Add the minced garlic, thyme, 1/4 teaspoon of the kosher salt, and the black pepper. Cook for 1 minute, stirring constantly, until the garlic smells fragrant but is not browned. Transfer the mushrooms to a plate and let them cool for 5 minutes while you shape the dough. If there is any liquid on the plate, leave it behind so the pizza does not turn soggy.

Step 4: Shape the pizza dough

Lightly dust a work surface with 2 tablespoons all-purpose flour. Place the dough on the floured surface and press it gently from the center outward, leaving a slightly thicker 1/2-inch rim around the edge. Pick up the dough and stretch it over the backs of your hands, rotating as you go, until it forms a 13-inch round.

Dust a pizza peel with 1 tablespoon semolina flour or fine cornmeal. If you do not have a peel, place the shaped dough on a sheet of parchment paper set over a flat baking sheet. The dough does not need to be a perfect circle; a rustic shape is completely fine.

Step 5: Add the cheese and mushroom topping

Brush the dough evenly with 1 tablespoon extra-virgin olive oil, including the rim. Sprinkle the remaining 1/4 teaspoon kosher salt over the dough. Scatter the shredded mozzarella evenly across the pizza, leaving the rim uncovered.

Spread the sautéed garlic-thyme mushrooms over the mozzarella. Sprinkle with 2 tablespoons finely grated Parmesan and 1/8 teaspoon red pepper flakes, if using. Give the peel or pan a gentle shake to make sure the dough is not sticking before baking.

Step 6: Bake until the crust is crisp and the cheese is melted

Carefully slide the pizza onto the preheated pizza stone, steel, or inverted baking sheet. Bake at 500°F for 8 to 10 minutes, rotating once after 5 minutes if your oven has hot spots. The pizza is ready when the crust is puffed and browned, the underside is firm, and the mozzarella is melted with a few lightly browned spots.

If baking on parchment, the parchment may darken at this temperature; that is normal. For a slightly crisper bottom, carefully pull the parchment out from under the pizza after 6 minutes, then finish baking directly on the hot surface for the final 2 to 4 minutes.

Step 7: Finish with truffle oil and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Drizzle 1 1/2 teaspoons truffle oil lightly over the top. Truffle oil is strongest when added after baking, so do not put it on before the pizza goes into the oven.

Sprinkle with 1 tablespoon chopped fresh parsley if you like a fresh finish. Slice into 8 wedges and serve hot while the crust is crisp and the cheese is still stretchy.

Pro Tips

Do not crowd the mushrooms: Use a large skillet so the mushrooms brown instead of steaming. If your pan is small, sauté them in two batches.
Use low-moisture mozzarella: Fresh mozzarella can release too much liquid for this style of pizza. Low-moisture mozzarella melts well and keeps the crust crisp.
Add truffle oil sparingly: Start with 1 1/2 teaspoons for the whole pizza. Too much can overpower the mushrooms, garlic, and thyme.
Keep the rim clear: Leaving a 1/2-inch border helps the crust rise and gives you a crisp, chewy edge.
Let the toppings cool slightly: Hot mushrooms can soften the dough before it reaches the oven, so a 5-minute cooling rest helps.

Variations

Extra creamy mushroom pizza: Add 2 tablespoons ricotta in small dollops over the mozzarella before baking.
Four-cheese funghi pizza: Replace 2 ounces of the mozzarella with fontina or provolone for a richer, more savory cheese layer.
Herby arugula finish: After baking, top the pizza with 1 packed cup baby arugula tossed with 1 teaspoon lemon juice and a pinch of salt.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F oven for 6 to 8 minutes, or in a dry skillet over medium heat for 4 to 5 minutes with a lid added during the last minute to help melt the cheese. Avoid microwaving if you want to keep the crust crisp.

To make components ahead, sauté the mushrooms up to 24 hours in advance and refrigerate them in a covered container. Bring them to room temperature for 15 minutes and drain off any liquid before topping the pizza. The dough can also be portioned and kept refrigerated according to package directions, then brought to room temperature for 30 minutes before shaping.

Nutrition (per serving)