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Summer Truffle Pizza

Summer Truffle Pizza

This Summer Truffle Pizza combines simplicity with luxury, featuring earthy summer truffles paired with creamy cheese and a perfectly crisp crust. It's a gourmet experience accessible to home cooks, perfect for special occasions or elevated weeknight dinners.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 slices servings
Course: Main Course
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 pound pizza dough (store-bought or homemade)
  • 2-3 ounces fresh summer truffles
  • 8 ounces fontina cheese, shredded
  • 4 ounces mozzarella cheese, shredded
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Sea salt to taste
  • Black pepper to taste
  • 1 cup fresh arugula (optional)

Method
 

  1. Preheat your oven to 475°F (245°C). Place a pizza stone or inverted baking sheet inside to heat up.
  2. Roll out your pizza dough on a lightly floured surface to about 12-14 inches in diameter. Transfer the dough to parchment paper.
  3. Mix olive oil with minced garlic in a small bowl and brush this mixture evenly across the dough surface.
  4. Shave half of your summer truffles and scatter these shavings across the oiled dough. Reserve the remaining truffles for topping after baking.
  5. Combine fontina and mozzarella cheeses, then distribute evenly over the pizza. Sprinkle fresh thyme leaves on top.
  6. Transfer the pizza (still on parchment) onto your preheated pizza stone. Bake for 10-12 minutes until the crust is golden and the cheese bubbles.
  7. Remove the pizza from the oven and immediately shave the remaining fresh truffles over the hot surface.
  8. Season with sea salt and freshly cracked black pepper. If using arugula, toss it with olive oil and scatter over the pizza.

Notes

Store leftover pizza in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat for best results.