Everyone who knows me knows I am a truffle addict. I love to sprinkle them over poached eggs, toss them with warm pasta, and serve tapenade on the side of cheese boards. One of my favourite new ways to add truffles into the rotation: Truffle pizza with garlic white sauce!
I’m so lucky to have access to a local truffle orchard at Below The Oaks Farm. Their truffle dog Otto does a harvest about once a week from December – April, and I make sure to take full advantage of the season. They do Canada wide shipping, so if you’d like to get your hands on some beautiful white bianchettos, visit them on instagram!
I borrowed the pizza dough recipe from the blog Sugar Spun Run (You can get their recipe here).
The rest of the instructions are below!
Truffle Pizza & Garlic White Sauce
Ingredients
Pizza Dough
- Visit the link above for Sugar Spun Run's Pizza Dough, or use your own favourite recipe
White Sauce
- 2 tbsp Butter
- 2 tbsp All-Purpose flour
- 1 Cup High Fat Milk (Or more, if you prefer a thinner sauce)
- Healthy Sprinkle of Fresh Parmesan Cheese
- 2 Cloves of Garlic Minced
- Sea Salt to taste
- Freshly Cracked Peppercorn to taste
Mushroom Toppings
- 8-10 Cremini Mushrooms Thinly Sliced
- 2 Cloves of Garlic Minced
- 1 Small Shallot Thinly Diced
- 1 Glug of White Wine
- Olive Oil
- Sea Salt to taste
- Freshly Cracked Pepper to taste
- Sprinkle of Fresh Thyme
Pizza Assembly Ingredients
- 1/2-3/4 Cups Pizza Mozzarella
- 1 Handful Fresh Mozzarella
- Sprinkle of Fennel Seeds
- Sprinkle of Dried Oregano
- Fresh Truffle Shavings Substitute with Truffle Oil as Needed
- Cornmeal
- Handful of Fresh Arugula
- Fresh Parmesan Shaved
Instructions
- Preheat your oven to 425
Pizza Dough
- Make your pizza dough as per the instructions on Sugar Run Spun (Link above). Let your pizza dough prise.
White Sauce
- Add butter and garlic to a pan over medium heat. Melt until frothy. Sprinkle in flour, turning until it makes a paste.
- Whisk milk into your roux until you have a creamy sauce. Add fresh parmesan cheese. Add sea salt and pepper, to taste. Remove from heat.
Mushroom Toppings
- Add Olive oil and mushrooms to a pan over medium high heat. Sautee for 3-4 minutes. Add your shallots, garlic, salt, pepper, and thyme. Continue to cook the mushrooms until they are almost dry (or as my friend Lauren says: "Until they pop like a campfire"). Add a splash of wine to the pan and continue to cook until all the wine as burned off. Remove from the heat.
Assembly
- Place parchment paper on a cookie sheet, and sprinkle with cornmeal.
- Roll your dough out thin and place on your parchment lined cookie sheet. Puncture the dough throughout with a fork.
- Brush the dough with olive oil
- Spoon white sauce on to your pizza dough, and spread it out to the crust
- Sprinkle your mushrooms on top of the white sauce
- Add shredded pizza mozzarella, then rip chunks of fresh mozzarella and add them on top.
- Dust with fennel seeds and oregano
- Bake at 425 for approximately 12-13 minutes, or until golden brown.
- Carefully remove your pizza from the oven. Sprinkle with freshly cracked pepper, arugula, and truffle shavings. (If you do not have fresh truffle, substitute with a drizzle of truffle oil)
- Enjoy!
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