Truffled Mozzarella and Portabello Mushroom Pizza


If there is one thing I absolutely LOVE to cook, it’s “gourmet pizzas!” I use a store-brought pizza base {and cheat} so that I can throw something totally elegant, delicious and simple together in a matter of minutes, with no clean up, hassle and minimal effort.

My mother in law recently went to Pikes Place in Seattle and found all kinds of great stuff to cook with (which I somehow missed when I was there not too long ago!) And she totally gave me the hook ups with some white and black truffle oils! I Love her! She is such an amazing cook, that it’s sometimes intimidating to make things for her, but I volunteered to take over some pizzas for dinner the other night when she wasn’t feeling too good, and I decided to make a truffled mushroom pizza with the oils she gave me.

My awesome sister in law jessica came over to help me. We knew the boys weren’t going to eat anything with mushrooms on it, no matter how fancy it sounded, so she made a manly ‘meat-lovers’ pizza just for them! As we were slicing up some portabellos we noticed what a remarkable resemblance they made to mustaches! So we were having a little bit too much fun with that! Haha! I am going to MISS this girl when she moves to Idaho next month! 🙁

SONY DSCAnyway, we brought over the pizzas to my in-laws, and they were a hit! If you love mushrooms as much as my mother in law, sister in law, and I do–then you will love this recipe! It sounds so gourmet and complicated, but it’s SO EASY I was almost embarrassed to write up directions for it!

1 pizza crust, store brought or home-made
4/5 portabello mushrooms, sliced
1-2 cups mozzarella cheese
Italian flat-leaf parsley, chopped
1-2 tsp white truffle oil

Preheat the oven and pizza stone to 425degF (or according to pizza base directions). Add 3/4 of the parmesan cheese, top with the sliced portabello mushrooms, then sprinkle the remaining cheese on top. Add the chopped parsley and bake for 8-10 minutes (or according to pizza base instructions) until crust is deep golden and cheese is bubbling. Drizzle with truffle oil and season with salt and pepper. Serve immediately.

I have such great in-laws who always help me and spoil me, so it’s really fun to make them dinner (despite being slightly intimidated!) My mother in law has been a BIG inspiration to me in the kitchen… not just by buying me cool kitchen gadgets and things like risotto and truffle oil, {and things I would generally be too afraid to buy and try for myself} but because she cooks SO well… and brings everyone together with her delicious meals, just like I want to do!

I hope some of my recipes have done the same for you, and I hope my fellow mushroom loving friends will enjoy this one too!
<3 Sarah