Italian Truffle and Fontina Pizza
A sophisticated wood-fired pizza topped with creamy fontina cheese, sautéed wild mushrooms, shaved black truffle, and a drizzle of truffle oil. The thin crust becomes crispy and charred in the oven while the cheese melts into a luxurious layer. This elegant pizza celebrates the earthy, umami-rich flavors of truffle and mushrooms—perfect as a showstopping appetizer or main course.
- Prep
- 25 min
- Cook
- 15 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 10 min
- Makes
- 1 pizza (2 slices)
Steps
Before you start
- Preheat your wood-fired oven to 900°F (475°C) or home oven to 500°F (260°C) for at least 45 minutes
- Remove fontina cheese from the refrigerator 20 minutes before assembly so it warms slightly
- Have your pizza peel or baking sheet ready and lightly dusted with semolina flour
- Prepare all toppings before stretching the dough—work quickly once you start assembling
Proof the dough
- Place the pizza dough on a lightly oiled work surface.
- Let it rest at room temperature for 1 to 1.5 hours until it increases in volume by about 25% and becomes slightly puffy.
- This develops flavor and makes stretching easier.
+ Show details− Hide details
Ready when: Dough is puffy and feels airy when poked gently
Tip: If using cold dough straight from the fridge, give it 2 hours at room temperature instead
Sauté the mushroomsOven 375°F / 190°C
- Heat butter in a large skillet over medium-high heat (about 375°F / 190°C on a stovetop).
- Once foaming, add minced garlic and cook for 30 seconds until fragrant.
- Add the sliced mushrooms and sauté for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown at the edges.
- Season with a pinch of sea salt and black pepper.
- Transfer to a small bowl and let cool slightly.
+ Show details− Hide details
Ready when: Mushrooms are golden brown and any excess liquid has evaporated
Tip: Don't crowd the pan—use medium-high heat so mushrooms caramelize rather than steam
Stretch the dough
- Lightly dust your pizza peel or baking sheet with semolina flour.
- Transfer the proofed dough to the peel.
- Using your fingertips and palms, gently stretch the dough into a thin 10- to 12-inch (25–30 cm) round, working from the center outward.
- Leave a slightly thicker border around the edge for the crust.
- Avoid pressing out all the air—you want some light pockets for texture.
+ Show details− Hide details
Ready when: Dough is stretched thin and even, about 1/8 inch thick, with a thicker rim
Tip: If dough springs back, let it rest 5 minutes, then continue stretching
Top with cheese
- Evenly scatter the torn fontina cheese pieces over the stretched dough, leaving a 1/2-inch border around the edges.
- The cheese should cover most of the surface to act as a creamy base for the other toppings.
+ Show details− Hide details
Ready when: Fontina is distributed evenly across the dough
Tip: Tear the cheese into small pieces so it melts evenly and doesn't create hot spots
Add the mushrooms
- Distribute the cooled sautéed mushrooms evenly over the fontina layer, spreading them out so they don't clump in one area.
- The mushrooms should sit on top of the cheese.
+ Show details− Hide details
Ready when: Mushrooms are evenly distributed across the pizza
Tip: Don't add too much liquid from the mushroom pan—drain them well if needed
Bake the pizzaOven 500°F / 260°C
- If using a wood-fired oven, transfer the peel to the oven and bake at 900°F (475°C) for 2 to 3 minutes, rotating once halfway through, until the crust is charred and the cheese is bubbling.
- For a home oven, bake at 500°F (260°C) for 12 to 15 minutes until the crust is golden brown and crispy, and the cheese is melted and just beginning to brown at the edges.
- The bottom should sound hollow when tapped.
+ Show details− Hide details
Ready when: Crust is golden and crispy, cheese is melted and bubbling, bottom sounds hollow when tapped
Tip: If using a home oven, place a preheated baking stone on the rack to mimic a wood-fired oven's heat distribution
Add the truffle
- Remove the pizza from the oven and immediately use a truffle shaver or fine vegetable peeler to shave the fresh black truffle directly over the hot pizza in thin, delicate slices.
- The heat will enhance the aroma of the truffle.
- If using preserved truffle, shave it the same way.
- Work quickly so the cheese is still warm.
+ Show details− Hide details
Ready when: Truffle shavings are evenly distributed over the pizza
Tip: Shave the truffle as thinly as possible—a little goes a long way in flavor and appearance
Drizzle and finish
- Drizzle the truffle oil in a light zigzag pattern over the warm pizza.
- If desired, add a few fresh thyme leaves for an herbal note.
- Season with a very light pinch of sea salt and a grind of fresh black pepper.
- Slice and serve immediately.
+ Show details− Hide details
Ready when: Pizza is dressed and ready to serve
Tip: Use truffle oil sparingly—its flavor is intense and can overpower other ingredients if overdone
Good to know
Tips
- Fontina Val d'Aosta is worth seeking out for its buttery, slightly nutty flavor—it melts beautifully and holds its shape better than regular fontina
- If making this in a home oven rather than a wood-fired oven, preheat a baking stone on the bottom rack for at least 45 minutes for a crispier crust
- Black truffle shavings are the final garnish and should be added only after baking so their delicate aroma isn't lost to oven heat
- This pizza is elegant enough for a dinner party opener but also works as a luxurious lunch or light dinner main course
Make ahead
You can prepare the mushrooms up to 4 hours ahead and store them covered in the refrigerator. The pizza dough can be prepared 24 hours in advance and kept in a covered, oiled bowl in the refrigerator; remove it 2 hours before serving to bring to room temperature.
Storage & reheating
This pizza is best enjoyed fresh and warm. Any leftover slices can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a 350°F (175°C) oven for 8 to 10 minutes. Freezing is not recommended as the truffle and mushrooms lose their delicate flavor.
Substitutions
- fontina Val d'Aosta cheese → Taleggio or fresh mozzarella mixed with a small amount of Gruyère. Taleggio offers a similar creamy texture; Gruyère adds depth if fresh mozzarella is used alone
- mixed wild mushrooms (cremini, shiitake, oyster) → Porcini mushrooms or a blend of button and cremini mushrooms. Porcini has an earthy quality that complements truffle well; rehydrate dried porcini in warm water before slicing
- fresh or preserved black truffle → White truffle or truffle-infused butter. White truffle has a more delicate, garlicky flavor; use less and add toward the end
- premium black truffle oil → A drizzle of good-quality extra-virgin olive oil infused with a tiny amount of truffle salt. Not quite the same, but respects the budget while maintaining elegance
