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.
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.
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.
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.
Scatter torn mozzarella and small pieces of fontina or taleggio over the base. The fontina adds extra creaminess and helps the mushrooms stick.
Distribute the sautéed mushrooms evenly. Do not overload — mushrooms should be spread in a single layer so they roast rather than steam.
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.
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.
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