Truffle Mushroom White Pizza
Italy's luxury white pizza — pizza bianca topped with a béchamel base (no tomato), roasted wild mushrooms (porcini, chanterelles, oyster), fontina cheese, mozzarella, and finished with truffle paste, a drizzle of truffle oil and fresh thyme. The absence of tomato sauce lets the mushroom and truffle flavours shine completely.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Roast mushrooms: toss with olive oil, garlic and thyme; roast at 220°C for 15 minutes until golden and their liquid has evaporated.
About 5 min
Béchamel: melt butter, stir in flour (1 min). Whisk in milk; simmer until thick; season with nutmeg and salt.
About 14 min
Preheat oven to maximum (260°C+) with a pizza stone.
About 14 min
Stretch pizza dough. Spread a thin layer of béchamel. Add fontina and mozzarella. Top with roasted mushrooms and Parmesan.
About 14 min
Bake 8–12 minutes until the crust is blistered and cheese is golden. Remove from oven; dot with truffle paste and drizzle truffle oil. Scatter parsley. The truffle is always added after baking.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 24 g
- Carbs
- 58 g
- Fat
- 26 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: gluten, dairy
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Recipe by Boon Tools.