Best part about our trip to Oklahoma a couple weeks ago? Truffled pizza. Is that okay to say? Not like Josh’s family or anything. The pizza. For sure. And given the response I got on Instagram when I posted it, you all were totally interested, too.
Josh and I are truffle obsessed. I drizzle truffle oil on almost everything and always brush my pizza crust with truffle oil. Always, always, always. And I have to get triple truffle waffle fries from The Peasantry every time I’m in Chicago. And we would wander into every vaguely kitchen-y store looking for truffle salt (finally found some in Traverse City!). So naturally, we can’t see a pizza with truffle in the name and pass it by.
There’s no actual truffle pieces on this pizza, but really the truffle oil is enough. And maybe a pinch of truffle salt. You can see the crust for this pizza isn’t quite as tan as my whole wheat crust with bran, and that’s because this was in the early development stages for it. Needless to say, that’s not even close to the final recipe. I had such a disaster with it that I had to run out and get a store bought dough! But really, a quick trip to the store couldn’t stay between me and my beloved truffle everything <3<3<3
3 mushroom, chopped and given a quick saute (or microwave for 30 seconds and pat dry)
1 ½ c cheese (I used freshly shredded mozzarella, Parmesan, and Gouda, loosely packed)
optional: truffle salt
To prepare the sauce, saute the onion and garlic until soft in a nonstick pan over medium heat (spritz with olive oil spray or line with a little water to prevent sticking).
Add the remaining sauce ingredients, bring to a boil, and reduce to simmer for about 20 minutes.
With a slotted spoon, remove the large pieces to a blender or food processor. If additional liquid is needed for the blender, add a small amount from the pan. Return the smooth puree to the pan and continue to reduce, as desired, until thick.
Meanwhile, preheat the oven to 400 degrees F.
Roll out the pizza dough on a baking sheet (spritzed with nonstick spray) and brush with truffle olive oil. Layer the sauce, spinach, ½ of the mushrooms, cheese and the rest of the mushrooms.
Bake for 15 minutes, until the crust is cooked. Switch to broil for a few minutes to get the cheese extra melty, if needed. Add a sprinkle of truffle salt before serving, if desired.
Let the pizza cool slightly before cutting.
Nutritional estimate not included, as it will vary greatly based on the crust and cheese you use. Using the linked crust, each slice will be approximately 210 calories.