Italian · Dinner
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.
$$$
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
24gProtein
28gFat
42gCarbs
2gSugar
2gFiber
680mgSodium
65mgChol
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Instructions
1
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 boards.
2
Roast
Preheat oven to maximum temperature (250–280°C) with pizza stone on middle shelf 25 minutes until glowing hot.
3
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.
4
Build
Brush each stretched dough with 1 tbsp olive oil; sprinkle with pinch of salt. Scatter drained mozzarella and fontina evenly across both bases. Distribute cooked mushroom mixture over cheeses. Grate parmigiano evenly over both pizzas.
5
Bake
Slide both pizzas onto hot stone, or bake one at a time. 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.
6
Finish and plate
Transfer each pizza to a board. Shave fresh black truffle directly over hot pizzas. 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) Roman-style thin pizza dough
- 2 tbsp fine semolina flour
- 4 tbsp extra virgin olive oil
- 1 pinch fine sea salt
- 200g (7.1 oz) cremini mushrooms
- 160g (5.6 oz) mixed wild mushrooms
- 4 garlic cloves
- 2 tsp fresh thyme leaves
- 0.5 tsp fine sea salt
- 0.5 tsp black pepper
- 120g (4.2 oz) low-moisture mozzarella
- 60g (2.1 oz) fontina cheese
- 30g (1.1 oz) Parmigiano Reggiano
- 16g (vibe) fresh Umbrian black truffle
- 2 tsp grassy extra virgin olive oil
- 2 tbsp flat-leaf parsley
- 1 pinch flaky sea salt