Truffle Mushroom
Mixed mushrooms, fontina, truffle oil, thyme, parmigiano.
Sauce
Garlic cream or olive oil base
Cheese Blend
Fontina and low-moisture mozzarella
Toppings
| Topping | Amount | Notes |
|---|---|---|
| Mixed Mushrooms | 150g per pizza | Cremini, oyster, shiitake — sliced and sauteed |
| Fontina | 80g per pizza | Cubed or shredded |
| Truffle Oil | Light drizzle | After bake — heat destroys the aroma |
| Thyme | A few sprigs | Fresh, after bake |
| Parmigiano | 20g per pizza | Shaved, after bake |
How to Build
- Brush dough with garlic olive oil
- Layer fontina and mozzarella
- Add sauteed mushroom mix
- Bake until mushrooms are deeply caramelized
- Drizzle truffle oil, add thyme sprigs and parmigiano shavings
Tips
- Saute mushrooms before topping — raw mushrooms release water and make soggy pizza.
- Truffle oil goes on after the bake. Always.
Pair with any style
This flavor works on any dough. Pick a style to get the crust recipe and calculator.
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