About This Dish
This is not your everyday pizza — it's an exercise in restraint and quality. Cherry bocconcini melt into pools of cream against earthy wild mushrooms and the intoxicating perfume of truffle oil.
Ingredients
- 1 pizza dough ball (250g)
- 8 cherry bocconcini
- 150g mixed wild mushrooms, torn
- 1 tbsp truffle oil
- Handful of fresh arugula
- 2 cloves garlic, thinly sliced
- Extra-virgin olive oil
- Flaky sea salt
Method
Prepare the base
Preheat your oven to 250°C with a pizza stone inside. Stretch the dough into a thin round on a floured surface.
Sauté the mushrooms
Sear the wild mushrooms in a hot pan with olive oil until golden. Add sliced garlic in the last 30 seconds.
Assemble & bake
Brush the dough with olive oil, scatter mushrooms, and tear bocconcini over the top. Bake for 8–10 minutes until blistered.
Finish
Drizzle with truffle oil, top with fresh arugula, and finish with flaky sea salt. Serve immediately.
Chef's Tip
Add the truffle oil after baking, never before. Heat destroys the volatile compounds that give truffle its distinctive aroma.