Cremini Mushroom, Smoked Mozzarella & Truffle Oil Pizza

Pair with Ponzo Zinfandel

If you can find a good quality truffle oil infused with real truffles, a drizzle on top after baking is a decadent finish to this savory pizza but it's equally delicious without it.

Yield: 2-4


  • 1 (8 ounce) portion of pizza dough
  • 2 cups sliced cremini mushrooms
  • 2/3 cup creme fraiche or sour cream
  • 3 cups shredded smoked mozzarella
  • 3 tablespoons truffle oil (optional)
  • 1/4 cup minced parsley

Pizza Dough:

  • 1 tablespoon active dry yeast
  • 2 cups warm water
  • 3 tablespoons olive oil
  • 5 cups all purpose flour
  • 4 teaspoons salt
  • 1 tablespoon sugar (optional)



  1. Dissolve yeast in water in mixing bowl and let sit for 2 minutes to bloom. Add olive oil, flour, and salt on top.
  2. Mix dough with dough hook on lowest setting for 5 minutes. Dough should come together into a ball. If it sticks to the sides add small handfuls of flour while mixing. If it’s too dry, sprinkle water into dough mix until looks looser.
  3. Let rise then divide into 6 equal portions (8oz each) and roll into tight balls to let rise again.
  4. Once they’ve risen, they’re ready to open and use. Open onto well floured pizza paddle.


  1. Spread 2 tablespoons creme fraiche on pizza dough, then ⅓ cup of sliced mushrooms and ½ cup smoked mozzarella.
  2. Bake in 500 degree oven for 12 minutes. Drizzle with ½ tablespoon truffle oil and sprinkle with minced parsley before serving.

Recipe courtesy of Pizza Politana


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