Umbrian Mushroom and Truffle Pizza — Pizza Funghi e Tartufo Umbra
An Umbrian thin-crust pizza topped with mixed sautéed mushrooms, mozzarella, fontina, and parmigiano then finished with shaved fresh black truffle from the Umbrian forests for the celebratory mushroom-and-truffle plate of central Italy.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain torn mozzarella on kitchen paper 5 minutes. Slice cremini mushrooms 5mm thick; tear wild mushrooms. Finely chop 4 garlic cloves. Measure thyme, salt, pepper. Cut fontina into 5mm dice; grate parmigiano. Stretch dough into two 30cm thin rounds on semolina-dusted surface; transfer each to semolina-dusted board.
Roast
Preheat oven to maximum temperature (250–280°C) with pizza stone on middle shelf 25 minutes until glowing hot.
Saute
Heat 4 tbsp olive oil in a wide pan over medium-high heat 1 minute. Lay cremini mushrooms in single layer; sear 3 minutes without moving until deeply golden. Add wild mushrooms, garlic, thyme, salt, pepper; cook 3 minutes more until tender and any moisture has evaporated. Transfer to a plate.
Build
Brush each stretched dough with 1 tbsp olive oil; sprinkle each with a pinch of salt. Scatter half the drained mozzarella and fontina evenly across each base. Distribute half the cooked mushroom mixture over cheeses on each pizza. Grate parmigiano evenly over both pizzas.
Bake
Slide both pizzas onto hot stone (or bake in two batches if space is limited). Bake 6 to 8 minutes at maximum temperature until crust is deeply golden and crisp at the rim and cheeses bubble and meld around mushrooms.
Finish and plate
Transfer pizzas to boards. Shave fresh black truffle directly over hot pizzas, dividing evenly. Scatter parsley, drizzle with grassy olive oil, finish with flaky salt, and slice immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.