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Home > Restaurants > Recipes > Mushroom Pizza With Truffle Paste, Fontina Cheese, and Taleggio Cheese

Mushroom Pizza With Truffle Paste, Fontina Cheese, and Taleggio Cheese

Provided by: Chef Laurent Tourondel

  • Type of Dish: Main Courses
  • Servings: 8 pizzas
  • Cuisine: Italian
  • Reader Rating: Write a Review

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Pizza dough
2 oz. fresh yeast or 2 tbs. dry yeast
7 cups unbleached King Arthur “00” flour
2 tsp. fine sea salt

Mushroom topping
¼ cup black-truffle paste
¼ cup truffle oil
8 oz. taleggio cheese, cut into ½-inch dice
8 oz. Fontina cheese, cut into ½-inch dice
8 cloves garlic, thinly sliced
8 sage leaves, chopped
1 Spanish onion, thinly sliced
4 cups thinly sliced mixed mushrooms
Freshly grated Parmesan as needed
Sea salt


Pizza dough: Combine the yeast with ¼ cup of lukewarm water and ¼ cup of flour. Mix to a smooth paste, cover with a towel, and leave to rise for 30 minutes. Mound the remaining flour on a cool, dry surface, and make a well in the center. Pour the yeast in the well along with salt and 2 cups of water. Dip your hands in flour, work the ingredients together, and knead for about 10 minutes. If the dough is too sticky, work in a few more tablespoons of flour. When the dough is smooth and elastic, divide it into 8 equal pieces and shape them into balls. Leave the dough to rise under a cloth for 2 hours or until it has doubled in size, which means it’s ready.

Preheat the oven to 450 degrees. (500 degrees without a pizza brick.) Combine truffle paste and truffle oil in a small bowl and mix until fully combined. Stretch each pizza dough into a 10-inch round and place onto a floured pizza board. Arrange the cheeses evenly around each dough. Scatter the onion, garlic, and sage over the pizza, followed by a ½ cup of mushrooms. Transfer to the pizza oven or a pizza brick in the oven and cook about 10 to 15 minutes, until the dough is crispy. Finish each pizza with freshly grated Parmesan, sea salt, and 1 tablespoon of the truffle mixture.

(Published 2015)