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Truffle Mushroom Pizza

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  • 1 cup warm water (115°F)
  • 1 teaspoon granulated sugar
  • 1 teaspoon yeast
  • 2 to 2 1/2 cups all-purpose flour (approx)
  • 1 teaspoon salt
  • Cornmeal, for dusting


  • 1 lb. mixed mushrooms (oyster, shiitake, maitake, cremini)
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon each salt and pepper
  • 3 tablespoons sherry
  • 1 cup shredded mozzarella cheese
  • 1 1/2 cups shredded Gruyère cheese
  • 1 tablespoon white truffle oil
  • 1 tablespoon finely chopped chives

Cooking Instructions

Prep time: 35 minutes
Cook time: 30 minutes
Total time: 1 hour 5 minutes (+ 1 hour 40 minutes standing time)

Serves: 4-5

  • Preheat oven to 500°F. Place pizza stone on bottom rack of oven; heat for at least 30 minutes.
  • Crust: Meanwhile, pour water into bowl of stand mixer. Add sugar; stir until sugar is dissolved. Sprinkle yeast over top; let stand for 5 to 10 minutes or until foamy. Add 2 cups of the flour and salt; mix using dough hook attachment. Gradually knead in enough of the remaining flour until ball forms. Transfer dough to floured countertop; knead for about 8 minutes, adding flour as needed to make smooth dough.
  • Place dough in greased bowl; cover with tea towel. Let rise in warm spot for about 1 hour or until doubled in bulk. Knead dough briefly; form into ball. Cover with clean tea towel; let rest for 30 minutes.
  • Toppings: Slice or tear mushrooms. Heat oil in large skillet set over medium-high heat; cook mushrooms, shallots, garlic, thyme leaves, salt and pepper, stirring frequently, for 8 to 10 minutes until mushrooms are browned and tender. Deglaze pan with sherry; cook for about 1 minute or until liquid has evaporated.
  • Form dough into 14-inch round. Spread cornmeal on pizza peel; arrange dough on top.
  • Sprinkle mozzarella and 1 cup Gruyère cheese over dough. Top with mushroom mixture and remaining Gruyère cheese.
  • Slide pizza onto pizza stone; bake for 13 to 15 minutes or until cooked as desired.
  • Top with drizzle of truffle oil and sprinkle of chopped chives.


  • Use store-bought pizza dough if desired.
  • The dough can be prepared the day before and proofed overnight in the fridge.