Quick Recipe Version (TL;DR)

Yield: 1 (12-inch) pizza, about 2–3 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Quick Ingredients

1 lb (450 g) pizza dough, at room temperature
8 oz (225 g) mixed mushrooms (cremini, shiitake, oyster), sliced
2 tbsp unsalted butter (for sauce) + 1 tbsp butter (for mushrooms)
2 tbsp all-purpose flour
3/4 cup (180 ml) whole milk or half-and-half
2 cloves garlic, minced
1 1/2 tbsp olive oil
3/4 cup (75 g) shredded fontina cheese
3/4 cup (75 g) shredded low-moisture mozzarella
1/4 cup (20 g) shaved or thinly grated Parmesan, plus extra for serving
1–1 1/2 tsp truffle oil
Salt, black pepper, and a few sprigs fresh thyme or parsley

Do This

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for at least 20–30 minutes.
2. Sauté sliced mushrooms in olive oil and 1 tbsp butter with salt, pepper, and thyme until browned and most liquid has evaporated; set aside.
3. Make a quick garlic cream: melt 2 tbsp butter, cook garlic briefly, whisk in flour, then milk; simmer until thickened and season with salt and pepper.
4. Stretch pizza dough to a 12-inch round on parchment; spread a thin layer of garlic cream almost to the edges.
5. Top with fontina and mozzarella, then scatter sautéed mushrooms evenly over the cheese.
6. Slide pizza (on parchment) onto the hot stone or baking sheet; bake 11–14 minutes until crust is deeply golden and cheese is bubbling.
7. Immediately drizzle with truffle oil, add shaved Parmesan and herbs, rest 2–3 minutes, slice, and serve hot.

Why You’ll Love This Recipe

All about umami: three kinds of mushrooms, three cheeses, and truffle oil in every bite.
A white garlic-cream base keeps it rich and luxurious without feeling heavy.
Restaurant-level results with simple, supermarket ingredients and ready-made pizza dough.
Easy to customize for date night, dinner guests, or a cozy weekend treat.

Grocery List

Produce: Cremini mushrooms, shiitake mushrooms, oyster mushrooms, garlic, fresh thyme and/or flat-leaf parsley.
Dairy: Unsalted butter, whole milk or half-and-half, shredded fontina cheese, shredded low-moisture mozzarella, Parmesan cheese.
Pantry: Pizza dough (store-bought or homemade), olive oil, truffle oil, all-purpose flour, salt, black pepper, optional red pepper flakes, optional dry white wine.

Full Ingredients

For the Pizza Base

1 lb (450 g) pizza dough, at room temperature (store-bought or homemade)
Flour or fine cornmeal, for dusting the work surface
Parchment paper, for easy transfer

For the Garlic-Butter Cream Sauce (Light White Base)

2 tbsp (28 g) unsalted butter
2 cloves garlic, very finely minced
2 tbsp (16 g) all-purpose flour
3/4 cup (180 ml) whole milk or half-and-half, room temperature if possible
2 tbsp (10 g) finely grated Parmesan cheese
1/8 tsp fine sea salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
Pinch of ground nutmeg (optional, but lovely with cream and mushrooms)

For the Wild Mushroom Topping

3 oz (85 g) cremini mushrooms, cleaned and thinly sliced
3 oz (85 g) shiitake mushrooms, stems removed, caps sliced
2 oz (55 g) oyster mushrooms, torn or sliced into bite-size pieces
1 1/2 tbsp olive oil
1 tbsp (14 g) unsalted butter
1–2 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
1/4 tsp fine sea salt (plus more to taste)
1/4 tsp freshly ground black pepper
1 tbsp dry white wine or vegetable broth (optional, for deglazing)

For the Cheeses and Finishing Touches

3/4 cup (75 g) shredded fontina cheese
3/4 cup (75 g) shredded low-moisture mozzarella cheese
1/4 cup (20 g) shaved or very thinly grated Parmesan cheese, plus extra to taste
1–1 1/2 tsp truffle oil (white or black, to taste)
1–2 tbsp fresh flat-leaf parsley, finely chopped (or extra thyme leaves), for garnish
Optional: pinch of red pepper flakes, for a subtle heat

Step-by-Step Instructions

Step 1: Preheat the oven and prep your dough

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 475°F (245°C) and let it heat for at least 20–30 minutes so the surface is very hot.

If your pizza dough has been refrigerated, pull it out 30–45 minutes before baking so it can come to room temperature and relax. This makes it much easier to stretch without snapping back. Lightly dust your work surface and hands with flour, and keep a piece of parchment paper ready to build the pizza on.

Step 2: Make the garlic-butter cream base

In a small saucepan over medium heat, melt the 2 tbsp butter. Add the minced garlic and cook, stirring constantly, for about 30 seconds until fragrant but not browned. Sprinkle in the flour and whisk to form a smooth paste (roux). Cook this for 1–2 minutes, whisking frequently, to remove the raw flour taste.

Gradually pour in the milk (or half-and-half), whisking constantly to avoid lumps. Continue cooking, stirring, until the sauce gently simmers and thickens, 3–5 minutes. It should be thick enough to coat the back of a spoon but still easily spreadable.

Stir in the grated Parmesan, salt, pepper, and a tiny pinch of nutmeg if using. Taste and adjust seasoning. Turn off the heat and set aside; the sauce will thicken slightly as it cools but should remain spreadable. If it becomes too thick, you can whisk in a teaspoon or two of milk later.

Step 3: Sauté the wild mushrooms

Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. When the butter foams, add all the sliced mushrooms in as close to a single layer as you can manage. Let them cook undisturbed for 2–3 minutes so they start to brown on one side.

Sprinkle with salt, pepper, and thyme. Stir and continue to cook, stirring occasionally, until the mushrooms release their moisture and then that moisture cooks off, about 6–8 minutes total. You want them nicely browned and fairly dry so they do not make the pizza soggy.

If using, add the white wine or broth to deglaze the pan, scraping up any browned bits, and cook for another 1–2 minutes until the liquid has mostly evaporated. Taste and adjust salt and pepper. Remove from heat and set aside.

Step 4: Shape the dough and build the base

Place the parchment paper on your work surface and lightly dust it with flour or cornmeal. Put the dough in the center and gently press it into a disk. Using your fingertips and the backs of your hands, stretch and rotate the dough into a roughly 12-inch circle, leaving the edges slightly thicker for a nice crust. If the dough resists stretching, let it rest for 5 minutes and try again.

Spread a thin, even layer of the garlic-butter cream sauce over the dough, leaving about a 1/2-inch (1.25 cm) border for the crust. You may not need all of the sauce; use just enough to lightly coat the surface without pooling.

Step 5: Add cheeses and mushrooms

Evenly scatter the shredded fontina and mozzarella over the sauced dough. Try to keep the cheese mostly on top of the sauce rather than piled thickly in the middle so it melts evenly.

Distribute the sautéed mushrooms over the cheeses, making sure each slice will get a good mix of cremini, shiitake, and oyster mushrooms. If you like a little heat, sprinkle a pinch of red pepper flakes over the top.

Step 6: Bake until golden and bubbling

Carefully slide the parchment with the assembled pizza onto a rimless baking sheet or pizza peel. Open the oven and quickly transfer the parchment and pizza onto the preheated stone or inverted baking sheet.

Bake for 11–14 minutes, or until the crust is deeply golden on the edges and the cheese is melted, bubbling, and starting to develop golden spots. If the bottom is not crisp enough, you can carefully slide the pizza off the parchment directly onto the stone for the last 1–2 minutes of baking.

Step 7: Finish with truffle oil and Parmesan, then serve

Remove the pizza from the oven and place it on a cutting board. Immediately drizzle the surface lightly and evenly with truffle oil (start with about 1 tsp and add a bit more if desired; it is potent). Scatter the shaved Parmesan over the top so it softens slightly from the residual heat.

Sprinkle with chopped fresh parsley or extra thyme for freshness. Let the pizza rest for 2–3 minutes so the cheese settles, then slice and serve while hot. Taste a slice before adding more truffle oil or salt; the flavors should be rich, savory, and aromatic without being overpowering.

Pro Tips

Dry, browned mushrooms are key. Cook off as much liquid as possible so the mushrooms are deeply caramelized; this concentrates their flavor and keeps the crust from getting soggy.
Hot oven, hot surface. Preheat the stone or baking sheet thoroughly. A very hot surface gives you a crisp, blistered bottom crust similar to pizzeria-style pies.
Go easy on the truffle oil. It should be a delicate accent, not the dominant flavor. Start with less, then add a tiny bit more at the table if needed.
Room temperature dough stretches better. Cold dough fights back and can tear. Give it enough time to warm and relax before shaping.
Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. A few quick passes on a box grater make a noticeable difference.

Variations

Garlic-butter (no-cream) base: Skip the flour and milk. Gently melt 3 tbsp butter with 2–3 minced garlic cloves and a pinch of salt; brush it generously over the stretched dough as your “white sauce” before adding cheese and mushrooms.
Thyme and goat cheese twist: Replace half of the fontina with crumbled goat cheese and add extra thyme leaves. The tangy goat cheese plays beautifully with the earthy mushrooms and truffle.
Truffle-mushroom flatbread bites: Stretch the dough into a rectangle instead of a circle, bake, then cut into small squares for an elegant appetizer platter.

Storage & Make-Ahead

This pizza is best enjoyed fresh, when the crust is crisp and the cheese is just melted, but leftovers still reheat nicely. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 6–8 minutes, or in a skillet over medium heat with a lid for a few minutes, until the crust re-crisps and the cheese is hot. Avoid microwaving if you can; it softens the crust.

To get ahead, you can sauté the mushrooms and make the garlic-cream sauce up to 2 days in advance. Store both in separate airtight containers in the refrigerator. Warm the sauce gently and bring the mushrooms to room temperature before assembling the pizza. You can also portion and refrigerate the dough (or use good-quality store-bought) so that on the day of baking you only need to stretch, top, and bake.

Nutrition (per serving)

Approximate values for 1 of 3 servings (values will vary with exact ingredients and dough): about 700–750 calories, 34 g protein, 32 g fat, 75 g carbohydrates, 3–4 g fiber, and 1,000–1,200 mg sodium. Using a thinner layer of cheese, lighter milk, or less truffle oil will reduce the calorie and fat content.

Wild Mushroom and Truffle Pizza with Garlic Butter