Navigation

Wild Mushroom Truffled Pizza Topped with a Runny Egg

1hr 20min prep: 9min cook: 1hr 11min

With truffle oil, runny egg yolks, exotic mushrooms and five kinds of cheese, this pizza boldly goes for the gold, which is exactly why it won 1st Place in our Formaggio Cheese Recipe Challenge contest. Try it at home and taste for yourself how great it is. Congrats, Kaitlin!Notes:

  1. If you can’t find maitake mushrooms, use another kind instead. It’s fun to have a variety, but if your selection is limited, you could also just add a few more shiitake or crimini.

Ingredients

Produce

  • Crimini Mushrooms, Sliced — 8 Ounces
  • Garlic — 2 Cloves
  • Maitake Mushrooms — 1⁄4 Cup
  • Shiitake Mushrooms, Sliced — 3 1⁄2 Ounces

Cheese & Lunchmeat

  • Brie Cheese — 4 Ounces
  • Fontina Cheese — 4 Ounces
  • Mozzarella Cheese, Shredded — 4 Ounces
  • Parmesan Cheese, Grated — 2 Tablespoons
  • Ricotta Cheese — 4 Ounces

Dairy & Eggs

  • Eggs, Large — 2

Frozen

  • Pizza Dough, Frozen — 1 Pound

Spice & Baking

  • Black Pepper
  • Kosher Salt

Condiments, Oils & Dressings

  • Cooking Spray
  • Extra Virgin Olive Oil — 5 Tablespoons
  • White Truffle Oil — 1 Tablespoon

Equipment

Kitchen Supplies

  • Durable Plastic Bag

Appliances

  • Oven
  • Stove Top

Cooking Equipment

  • Chef’s Knife
  • Cutting Board
  • Heat-Proof Bowl, Small
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Medium
  • Rolling Pin
  • Saute Pan, Large (12″ Or Larger)
  • Saute Pan, Small (8″-9″)
  • Sheet Pan

Prep Steps

  1. Mince garlic.
  2. Slice maitake mushrooms. If you did not buy the shiitake and crimini mushrooms already sliced, remove stems and slice thinly now. All mushrooms can be combined together.
  3. Cut Brie into small cubes, removing the rind as you go.
  4. Remove the rind from the fontina, and cut into cubes.

Cook Steps

  1. Preheat your oven to 350 degrees.
  2. Add olive oil and minced garlic to small saute pan over medium-low heat. Cook for 5-10 minutes, or until the garlic browns, stirring occasionally. Lower heat if garlic is cooking too quickly. Remove from heat and strain into a small, heat-proof bowl. Let cool.
  3. Roll pizza dough into about an 11” round onto a cooking sheet sprayed with cooking spray.
  4. Add a small drizzle of truffle oil to the slightly cooled garlic oil and stir to combine. A little bit will go a long way, so add just enough that it is fragrant. Drizzle this oil mixture over the pizza round.
  5. Place ricotta cheese in a durable, resealable plastic bag, gathering it into one corner. Cut off the corner. Pipe the ricotta onto the pizza dough. Sprinkle with Parmesan cheese.
  6. Add the pizza dough to the preheated oven and cook until the edges begin to brown slightly, about [8-12 minutes].
  7. Add olive oil to a large saute pan over medium-high heat. Add the mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms give off their liquid and the liquid has evaporated, about 8-10 minutes.
  8. Once pizza has been removed from the oven, increase temperature to 400 degrees.
  9. Sprinkle partially baked pizza with mozzarella cheese. Scatter the cubed Brie and fontina around the pizza. Top with the mushroom mixture.
  10. Drizzle another teaspoon of the truffled garlic oil on top of the pizza.
  11. Place pizza back in the oven and cook until the cheese has melted, another [5-8 minutes].
  12. Crack eggs into a medium mixing bowl. Check for shells.
  13. Once pizza is out of the oven again, pour the eggs onto the pizza. Place back in the oven one more time and cook until the egg whites turn opaque, another [5-10 minutes].
  14. Transfer pizza to a serving platter, or cut and serve in slices. Cut into the egg to let the yolk run before eating. Serve warm!