Pizza ai Funghi
Pizza ai Funghi is a favourite among mushroom lovers — earthy, rich and deeply satisfying. The combination of sautéed mushrooms, creamy mozzarella and a drizzle of truffle oil elevates this humble vegetarian pizza to something truly special. Use a mix of mushrooms for the most complex flavour.
🧂 Ingredients
Dough (2 balls)
- 500g Tipo 00 flour
- 325ml water (65%)
- 10g sea salt
- 3g instant yeast
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Toppings per pizza
- 150g mixed mushrooms (porcini, chestnut, cremini)
- 100g fior di latte mozzarella
- 50g fontina or taleggio cheese
- 2 garlic cloves, minced
- Fresh thyme leaves
- Truffle oil (to finish)
- Sea salt + black pepper
- Olive oil for cooking
👨🍳 Instructions
Prepare dough
Make your Neapolitan dough. Cold fermentation of 24–48h gives the best results for this recipe as the subtle earthiness of the topping pairs beautifully with a tangy crust.
Sauté mushrooms
Clean mushrooms with a damp cloth — never wash them. Slice and sauté in olive oil over high heat with minced garlic and thyme. Cook until all moisture evaporates and they are golden. Season well. Cool completely before using.
Shape the base
Stretch dough to 28–30cm. For this pizza, you can skip the tomato sauce — it is a bianca (white) base, or add a very light smear of tomato sauce if preferred.
Add cheese
Scatter torn mozzarella and small pieces of fontina or taleggio over the base. The fontina adds extra creaminess and helps the mushrooms stick.
Add mushrooms
Distribute the sautéed mushrooms evenly. Do not overload — mushrooms should be spread in a single layer so they roast rather than steam.
Bake
Bake at 250°C+ for 8–10 minutes until the crust is golden and cheese is bubbling. The mushrooms should look slightly caramelised, not grey.
Finish with truffle oil
Remove from oven and immediately drizzle with a small amount of truffle oil. A little goes a long way. Add fresh thyme and a crack of black pepper.
💡 Pro Tips
- Truffle oil is added after baking — heat destroys its aroma completely
- A white base (no tomato) lets the mushroom flavour shine. Try it both ways
- Dried porcini rehydrated in warm water add intense flavour — use the strained soaking liquid as a stock
- Taleggio or fontina melts better than standard mozzarella and adds a nutty depth
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