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Truffle mushroom pizza

Published: 10 Mar 17
Updated: 18 Mar 24

This tomato-free pizza, also known as a pizza bianca, is topped with button, oyster and portobello mushrooms as well as truffle paste – it’s a real mushroom-lover’s treat.

Easy
May 2010

Test kitchen approved

Serves 1-2
Takes 20 minutes to make, 10-12 minutes to cook

This tomato-free pizza, also known as a pizza bianca, is topped with button, oyster and portobello mushrooms as well as truffle paste – it’s a real mushroom-lover’s treat.

Vegetarian recipes

Nutrition: per serving

Calories: 390kcals
Fat: 15.2g (8.3g saturated)
Protein: 19.2g
Carbohydrates: 47.2g (2.3g sugars)
Salt: 2.1g

For 2 servings

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Ingredients

40g button mushrooms, finely sliced
40g oyster mushrooms, finely sliced
40g portobello mushrooms, finely sliced
1 tbsp snipped fresh chives
10g truffle paste (from good Italian delis and some supermarkets)
1 tsp olive oil
1 garlic clove, chopped
20g Grana Padano, grated
½ quantity pizza dough
85g mozzarella, cubed
Pinch of dried oregano
2 tbsp finely chopped fresh parsley

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Method

Preheat a baking sheet or pizza stone in the oven to 220°C/fan200°C/gas 7 or as high as your oven will go.
Place all the mushrooms in a bowl. Add the snipped chives, truffle paste, olive oil, garlic and half the Grana Padano. Mix together well and set aside.
Stretch and roll the dough into a rectangle or circle. Remove the baking sheet/stone from the oven, place the rolled dough on top and sprinkle over the mozzarella.

Scatter the mushroom mixture evenly over the pizza, leaving a 1cm gap around the edge. Season with a pinch of oregano and a twist of freshly ground black pepper. Place the pizza in the oven for 10-12 minutes until crisp and golden.
Once out of the oven, scatter the rest of the Grana Padano over the pizza and sprinkle with chopped parsley to serve.