1 prepared and ready to use pizza crust (I like this whole wheat crust with bran, but you can use whatever meets your dietary needs)
1 tbsp truffle olive oil
1 - 2 generous handfuls spinach, torn
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
Instructions
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.
Notes
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.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/09/26/truffled-mushroom-pizza/