Pizza nights are great for sharing since you can make a huge variety and everyone can try (or not try) what they like. Best of all, since pizza is such a basic, universal crowd-pleaser, I find people are more likely to go ahead and try something they might not have otherwise. Try this delicious Mushroom Pizza Bianco with Truffle Oil & Fresh Herbs.

Pizza Dough:
1⅓ cups warm water
2¼ tsp instant yeast
3¾ cups all-purpose flour
1 Tbsp sugar
1 Tbsp salt
2 Tbsp olive oil

Coarse semolina, to dust
1 head roasted garlic
1 onion, thinly sliced and caramelized
Olive oil
3-4 brown cremini mushrooms, sliced
½ cup goat cheese, crumbled
½ cup bocconcini (torn) or fontina (shredded)
1 large sprig fresh thyme, leaves picked
1 sprig fresh rosemary, leaves picked
Drizzle of black truffle oil
Freshly ground black pepper


1. To make dough: Preheat oven to 200°F. In the bowl of a stand mixer fitted with the dough hook, combine water and yeast and let sit for 5 minutes until yeast has dissolved and mixture is frothy. Add in flour, sugar, salt, and olive oil; knead on a low speed for 5-10 minutes until dough has formed. It should be elastic and pull away from the sides of the bowl. Transfer dough to a lightly oiled bowl; cover with aluminum foil, and place bowl in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 2 hours until it has doubled in size. Divide into two balls of dough, then use one for the remainder of this recipe. (Prepare another pizza with the second ball of dough, or store in the fridge for another night.)

2. While the dough is rising, start caramelizing your onions. Heat a glug of olive oil and a small pat of butter over medium heat and cook onions until softened. Reduce the heat to low and continue to cook until brown, stirring occasionally.

3. Remove dough from oven, place a pizza stone or heavy baking sheet into the oven. Crank the heat on the oven up to 500 degrees. Let the stone heat for at least 30 minutes in the oven.

4. Dust a flat surface with some coarse semolina and stretch out the portion of pizza dough you will be using. Take the heated pizza stone/tray out of the oven and transfer the dough directly on to it. This will cause the dough to start cooking right away, ensuring a nice and crispy crust.

5. Top pizza with garlic, onion, mushrooms and cheeses. Bake for 8-12 minutes, until the cheese and crust are lightly browned.

6. Remove from oven and top with thyme, rosemary and pepper. Finish off with a drizzle of truffle oil and serve immediately.

*Or your favourite store bought dough/crust. This pizza dough recipe is my favourite recipe, and it makes enough for two or three 12 inch pizzas, depending on how thin you like your crust. Once the dough has risen, simply divide it in half, cover with plastic wrap, and refrigerate until ready to use.

** I’m crazy about roasted garlic and like to keep a head in my fridge as often as possible. To roast a head of garlic, preheat your oven to 400 degrees. Slice off the top ¼ inch of the head of garlic, leaving the skin on. Pour a glug of olive oil into the sliced open top, wrap in aluminum foil and bake for 40 minutes. Let cool and the browned garlic toes should squeeze right out of their skin.

Read Full Recipe: Port and Fin.

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