Thin-Crust Wild Mushroom and Truffle Oil Pizza

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A delicately crisp thin-crust pizza topped with a medley of wild mushrooms and finished with aromatic truffle oil to evoke Seattle’s earthy culinary vibe. This italian-inspired pizza (vegetarian) ready in about 95 minutes layers all-purpose flour, (105°F) warm water, instant yeast into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup (105°F) warm water
• 1 1/2 tsp instant yeast
• 2 tbsp olive oil
• 1 tsp salt
• 4 oz, sliced cremini mushrooms
• 4 oz, sliced shiitake mushrooms
• 4 oz, sliced button mushrooms
• 3 minced garlic cloves
• 2 tsp fresh thyme leaves
• 8 oz shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tsp truffle oil
• to taste black pepper

Instructions

1. Step 1: In a large bowl, whisk 2 1/2 cups all-purpose flour with 1 1/2 tsp instant yeast and 1 tsp salt. Add 3/4 cup warm water (105°F) and 2 tbsp olive oil, then stir until dough forms. Knead on a floured surface for 6-7 minutes until smooth. Cover and let rise for 1 hour until doubled.
2. Step 2: Preheat oven to 475°F with a pizza stone or inverted baking sheet on the middle rack.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 3 minced garlic cloves and the sliced 4 oz cremini, 4 oz shiitake, and 4 oz button mushrooms. Sauté for 6-8 minutes until mushrooms release moisture and begin to brown. Stir in 2 tsp fresh thyme leaves and remove from heat.
4. Step 4: Roll out the risen dough on a floured surface to a 12-inch thin circle. Transfer to a parchment-lined pizza peel or baking sheet.
5. Step 5: Evenly sprinkle 8 oz shredded mozzarella over the dough, then distribute the sautéed mushroom mixture on top.
6. Step 6: Slide the pizza onto the preheated stone and bake for 10-12 minutes until the crust is golden and cheese bubbly.
7. Step 7: Remove pizza from oven and immediately drizzle 1 tsp truffle oil over the top. Sprinkle with 1/4 cup grated parmesan and freshly ground black pepper to taste. Slice and serve warm.