Truffled Mushroom Pizza with Arugula Salad
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Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor!
Fancy truffled mushroom pizza.. at home.
There are only a few things that make me as happy as movie night and homemade pizza on Friday evenings. If you asked me about an ideal Friday night in my mid-twenties, I guarantee that wouldn’t be my answer back then. But now. As I slowly creep up further and further in my thirties, I’ll gladly be in bed before midnight, stay in on the weekends and prefer it, and not only will I not complain about Brussel sprouts, I favor eating them.
With all these new preferences, I also have started to like homemade pizza over your no-frills takeout pizza joints. There’s just something about being able to control the toppings, amount of sauce (or skipping it all together), and having the freedom to throw a big arugula salad on top of my truffled mushroom pizza because I feel guilty for not eating my greens.
This isn’t our first rodeo, that’s for sure. I’ve shared a variety of different pizzas on the blog before, like this bbq chicken pizza, Detroit style pizza, Philly cheese steak pizza, and even a vegetarian caramelized onion spinach and feta pizza.
If there’s something all of these pizzas have in common, it’s the fact that none of them are basic. Plus, they’re made entirely from scratch. Today we add a new one into the mix, and this truffled mushroom pizza is sure to become a new family favorite!
The only requirement? You’ve gotta like mushrooms!
How to make the pizza dough for our truffled mushroom pizza:
Homemade pizza dough can sound like a daunting task! But it doesn’t have to be. I’ve shared my favorite homemade pizza dough recipe with you guys before, and it’s one I’ve been making for a long, long time. Here’s a quick glance and what you’ll need:
- all-purpose flour
- sugar or honey
This recipe is foolproof and makes enough dough for two pizzas. You can use ½ the dough and freeze the other half for later if you’d like. Anees and I always like a little variety so whenever I make homemade pizza, I make one with red sauce and one with white. That’s our standard order for takeout too, in case you were curious.
What you need to make homemade truffled mushroom pizza.
– MUSHROOMS: We’ll start with our homemade garlic butter mushrooms. You can use any variety of mushrooms you like. I went with cremini mushrooms and shiitakes. I love the woodsy flavor of shitake mushrooms and how well they pair with white truffle oil. Other varieties that would work: portobello, white button, oyster, etc. We’ll melt the butter in a skillet and flavor it with tons of pressed garlic and thyme then just let the mushrooms hang out until they brown and soak up all that garlic butter goodness. Allow them to cool before you proceed.
– CHEESE: I went with two kinds of cheese here: fontina and fresh mozzarella. I have to credit this pizza shop in Sausalito for inspiring this wild mushroom and fontina combination. I hadn’t thought about putting the two together until I had that pizza and woah! You could also just use mozzarella here if you’d like, totally your call!
– TRUFFLE OIL: We’re using white truffle oil to flavor our pizza with that earthy, bold and delicious aroma. All you need is a tablespoon for the crust a drizzle on top if you’d like. If you can’t find white truffle oil in your local grocery store, you can also purchase it here (affiliate link.) Keep in mind that a little goes a long way so don’t go too crazy with this stuff. With the leftover truffle oil, you can use it to flavor just about anything, pasta, soups, and other pizzas.
How to make truffled mushroom pizza:
Start with the crust, roll it out so that it’s 12-inches in diameter. Then we’ll drizzle a generous tablespoon of the white truffle oil (affiliate link) on the crust and brush it all the way to the edges. Top it the shredded fontina cheese, followed by 1/2 of the garlic butter mushrooms then all of the fresh mozzarella and then the last of the mushrooms.
While your pizza is baking, gather the ingredients for the arugula salad we’ll put on top. All you need it fresh arugula, a drizzle of olive oil a squeeze of lemon juice, a few shavings of parmesan cheese, salt, and pepper. I also like to throw in a pinch of red pepper flakes for a little heat sometimes, but that’s completely optional.
Can you grill the truffled mushroom pizza?
YES! You absolutely can!
I suggest you preheat the grill until it gets up into the 500-550ºF range. Then make sure to spray the grill grates really well with nonstick cooking spray so nothing sticks. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 1-3 minutes or until it’s browned on the underside. Once you flip it, top it with all the toppings and let it cook all the way through on the other side.
Tip: Flip the dough using two tongs or a large spatula and a pair of tongs so that you have complete control and it doesn’t break during the flip.
And there it is! Our homemade truffled mushroom pizza. So good and so easy to make.
The first time I made this pizza I honestly couldn’t believe I made something so gourmet tasting at home and that too so easily!
If you play on team mushroom, you are so gonna love this one!
- ½ recipe prepared pizza dough
- 2 tablespoons butter
- 1-2 cloves garlic, pressed or minced
- 8 ounces mushrooms, sliced (cremini, shiitake, portobello etc.)
- ½ teaspoon dried thyme
- 2 tablespoons white truffle oil
- 4 ounces shredded fontina cheese
- 4 ounces fresh mozzarella cheese
- 1 ½ cups fresh arugula
- 2 teaspoons EACH: lemon juice AND olive oil
- shaved parmesan cheese
- MUSHROOMS: Clean and preheat your outdoor grill according to manufactures instructions if you’re making this on the grill. If you are preparing this in the oven, position a rack in the center of the oven and preheat the oven to 500ºF. Melt butter in a large skillet over medium heat. Add garlic and cook stirring frequently until fragrant. Stir in the mushrooms along with the dried thyme. Cook for about 7-9 minutes or until the mushrooms brown and become tender. Season with a big pinch of salt and pepper. Remove the mushrooms to a bowl or a plate and allow them to cool.
- DOUGH: Make sure the dough is at room temperature before you proceed. Shape the dough out into a large, 12-inch circle. At this point you’ll want to flour a pizza peel (or a pizza pan) with flour and gently place the dough on it. If you’re making this on the grill, gather all your pizza ingredients (I like to pop everything onto a sheet pan as it makes it easier to carry outside.)
- OUTDOOR GRILL: Spray the grill grates with nonstick cooking spray. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 2-4 minutes or until it’s browned on the underside but still doughy on top. Flip the dough using two tongs (or 1 pair of tongs and a spatula.) Drizzle the cooked side with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Continue to grill for another 4-6 minutes or until the cheese melts and the dough cooks through. Drizzle the pizza with the remaining tablespoon of truffle oil.
- OR OVEN: Place the shaped dough on a large round baking tray. Brush the dough with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Place the baking pan in the preheated oven and bake for roughly 12-15 minutes or until the pizza crust is golden and the cheese is all melty! Drizzle the pizza with the remaining tablespoon of truffle oil.
- ARUGULA SALAD: When the pizza is almost done, toss the arugula, lemon juice, olive oil and a few shavings of parmesan cheese together season well with salt, pepper, and red pepper flakes (if desired). Slice the pizza, top with arugula salad and serve warm!
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