An easy and flavorful wild mushroom cheese pizza that I love making for weeknights or when I’m craving something indulgent yet simple. The earthy mushrooms, creamy cheeses, and aromatic truffle oil come together perfectly for a pizza that feels both comforting and elegant. Whether I serve it for a cozy dinner at home or as part of a date night spread, it never fails to impress.
Why You’ll Love This Recipe
I love how effortless this pizza is to prepare while still tasting like something straight from a restaurant. The combination of taleggio (or parmesan) and mozzarella creates the dreamiest cheesy base, and the sautéed mushrooms add a rich umami flavor that pairs beautifully with a drizzle of truffle oil. I also like serving it with a roasted garlic sauce on the side—it adds a creamy, garlicky punch that elevates every bite.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 small thin crust pizza base (homemade or store-bought)
1 cup shiitake mushrooms, sliced
1 cup oyster mushrooms, sliced
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon Italian seasonings
1½ cups shredded taleggio and/or parmesan cheese
¾ cup shredded mozzarella cheese
Truffle oil, to taste (optional)
Chili flakes, to taste (optional)
For the roasted garlic sauce:
1 roasted head of garlic
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
Chili oil, to taste (optional)
Directions
I preheat my oven to 400°F (200°C) and start by roasting the garlic for about 30–35 minutes until soft and golden.
While the garlic roasts, I melt some butter in a pan over medium heat. I add the mushrooms, season with salt, pepper, and Italian herbs, then sauté until tender and fragrant.
I take my pizza crust and sprinkle it generously with the shredded taleggio and/or parmesan cheese. Then I layer the sautéed mushrooms on top and finish with mozzarella.
I bake the pizza for about 10–15 minutes or until the crust turns golden and the cheese melts perfectly.
For the sauce, I mash the roasted garlic and mix it with mayonnaise, lemon juice, salt, and pepper. Sometimes I add a touch of chili oil for heat. I serve this creamy sauce alongside the pizza for dipping or drizzling.
Servings And Timing
This recipe serves 2 and takes about 45 minutes in total — 15 minutes for prep and 30 minutes for cooking.
Variations
I like experimenting with different mushrooms—cremini, button, or portobello work great if I can’t find shiitake or oyster. Sometimes I skip the truffle oil for a milder flavor or add caramelized onions for sweetness. For a spicier kick, I sprinkle extra chili flakes before baking or swirl chili oil into the sauce. If I’m making it for guests, I sometimes use a whole wheat crust or a flatbread base for a lighter version.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat it, I pop the pizza slices in a preheated oven at 375°F for about 5–7 minutes until the crust crisps up again and the cheese melts. I avoid the microwave since it can make the crust soggy. The roasted garlic sauce can also be kept refrigerated for up to 3 days in a sealed jar.
FAQs
Can I make this pizza without truffle oil?
Yes, absolutely. I sometimes skip the truffle oil and the pizza still tastes amazing thanks to the mushroom and cheese combination.
What can I use instead of taleggio cheese?
If I don’t have taleggio, I substitute it with fontina, brie, or extra parmesan for a similar creamy texture and tangy flavor.
Can I make this pizza ahead of time?
Yes, I often prepare the mushrooms and roasted garlic sauce a few hours ahead. When ready to bake, I just assemble the pizza and pop it in the oven.
How can I make this pizza vegetarian-friendly?
This recipe is already vegetarian-friendly. I just make sure the cheeses I use are made with vegetarian rennet.
Can I use a different type of crust?
Definitely. I sometimes use a whole wheat or gluten-free crust, or even naan bread for a quick single-serve option.
Conclusion
This wild mushroom cheese pizza with truffle oil is one of my favorite comfort meals—it’s earthy, cheesy, and just indulgent enough to feel special. I love how easy it is to make with simple ingredients, yet the end result tastes gourmet. Whether I make it for a casual dinner or a night in with friends, it’s always a hit and reminds me why homemade pizza is unbeatable.
An indulgent yet simple pizza featuring sautéed wild mushrooms, creamy taleggio and mozzarella cheeses, and an optional drizzle of aromatic truffle oil. Served with a roasted garlic sauce, this gourmet-style pizza is perfect for weeknights or special occasions.
Ingredients
1 small thin crust pizza base (homemade or store-bought)
1 cup shiitake mushrooms, sliced
1 cup oyster mushrooms, sliced
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon Italian seasonings
1½ cups shredded taleggio and/or parmesan cheese
¾ cup shredded mozzarella cheese
Truffle oil, to taste (optional)
Chili flakes, to taste (optional)
For the roasted garlic sauce:
1 roasted head of garlic
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper
Chili oil, to taste (optional)
Instructions
Preheat oven to 400°F (200°C). Roast garlic for 30–35 minutes until soft and golden.
Meanwhile, heat butter or oil in a pan over medium heat. Add mushrooms, salt, pepper, and Italian seasoning. Sauté until tender.
Place pizza crust on a baking sheet or stone. Sprinkle with taleggio/parmesan, then top with sautéed mushrooms and mozzarella.
Bake for 10–15 minutes, until crust is golden and cheese is melted.
For the sauce, mash roasted garlic and mix with mayonnaise, lemon juice, salt, pepper, and optional chili oil.
Drizzle pizza with truffle oil if using. Serve with roasted garlic sauce on the side or drizzled on top.
Notes
Use fontina or brie in place of taleggio for similar creaminess.
Flatbread or naan makes a great crust alternative for individual pizzas.
The roasted garlic sauce can be made up to 3 days in advance.
Skip truffle oil for a milder version that still tastes amazing.
