A simple mushroom and cheese pizza gets an upscale twist with truffled mushrooms and a light arugula salad topping one of the easiest homemade pizza doughs you can make.
I’m pretty sure we can all agree that pizza is the quintessential meal. It crosses all boundaries and pleases people of all ages and gender. And with nearly every culture cultivating its own version of the classic pizza pie, it doesn’t matter if you’re a drunk at 2 a.m. college student, a family ordering it for Friday night, or a high society maven who serves it as a dainty appetizer, if you like food it’s likely you’re a pizza pie fan.
Making pizza at home is one of life’s simple pleasures. At home you have complete control of what tops your pie and make it your choice to keep it super simple, or load on all the fixins’. Mushroom and cheese pizza is always a favorite of mine. I like to keep my pies simple, but simple certainly does not mean boring.
Sure, I like my mushroom pizza topped with simple ingredients, but I like my ingredients fancied up with an upscale twist.
Say hello to my truffled mushroom pizza.
How to Make Pizza Dough at Home
The best pizza pies start with a good pizza dough, but making your own dough at home can seem intimidating, time-consuming, or just too much of a chore. I’ve had a favorite homemade pizza dough recipe I’ve made for years, but since discovering the ease of DeLallo’s Italian Pizza Dough Kit, my homemade dough has been put on hiatus.
DeLallo’s pizza kit uses OO Italian flour and yeast that comes pre-measured in the packet and only needs water and a fork to bring it together. After a quick knead and 30-minute rise time, your pizza is ready to roll.
Sometimes I’ll add a drizzle of olive oil to the mix or a bit of honey to sweeten and soften the dough a bit more. You can make this dough right before baking it or refrigerate it for up to 3 days.
TIP: I’ll place the dough in a heat proof bowl and set it on the stove’s burner for 15 seconds to warm the dough and jump start the rise.
I use this simple pie pan to cook my pizza on. I form my crust by using the tips of my fingers to mold the crust, stretching it gently until it forms a circle. If your dough is feeling resistant and snaps back while shaping, let it rest for a few minutes so the gluten can relax then start shaping again.
If you like a thicker edge crust, allow a few minutes extra time to rise again after you’ve shaped the crust on the pie pan.
How to Make the Truffled Mushroom Pizza
Before we get to making our pizza, let’s talk about these truffled mushrooms. If you’re familiar with truffles, you know they are a real delicacy with a price tag to match. Lucky for mushroom lovers like me, DeLallo developed a far more budget friendly way to enjoy truffle flavor without breaking the bank.
DeLallo Truffle Mushrooms are champignon mushrooms marinated in sunflower oil and infused with the bold, earthy aroma of gourmet truffles. I could, and possibly have, eat a whole jar at once.
Drain the DeLallo truffle mushrooms and reserve the oil, then drizzle about half of it on the pizza dough. Top with the two different cheeses (I use a creamy fontina and fresh mozzarella), and top with the reserved mushrooms and bake.
While the pizza is baking, toss fresh arugula leaves with shavings of Parmesan cheese and a drizzle of olive oil with a squeeze of half a lemon. Season with kosher salt and freshly ground black pepper and when the pizza comes out of the oven, top it with the simple salad and red pepper flakes.
And remember, another drizzle of truffle oil can’t hurt things either.
Watch the Truffle Mushroom Video Below
Truffled Mushroom Pizza
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.
Bring the dough to room temperature before shaping and place on a pizza pan.
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.
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.
Remove the pizza and sprinkle with red chile flakes.
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.
More Pizza Recipes You’ll Want to Try
- Pesto Pizza with Balsamic Chicken and Peaches
- How to Make Fried Pizza ala Pizza Fritta
- Sheet Pan BBQ Blue Chicken Pizza Recipe
- Berry with Arugula and Prosciutto Pizza
- Charred Corn with Rosemary Grilled Pizza
- Garlic Butter Pepperoni Pizza Rolls
This recipe is in partnership with DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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