Pizza with English Truffle Oil

Preparation: 60 minutes Cooking: 15 minutes


For the base
  • 300g strong bread flour
  • 1 sachet dried instant yeast
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Sugar
  • 1 tsp Salt
For the topping
  • 500g mixed fresh wild mushrooms (portabella and small portabellini thinly sliced)
  • 1 small red or yellow bell pepper, cut into small strips
  • 1 small onion
  • 1 tbsp dried mixed herbs; Thyme, Marjoram, and Parsley work well
  • 2 tbsp Extra Virgin Olive Oil
  • 125g grated Mozzarella
  • Handful of Fresh Rocket
  • 25g fresh black summer truffles (optional)
  • TruffleHunter English Truffle Oil to drizzle


  1. To make the Pizza bases mix the yeast sachet, 200ml of warm water, 1tsp of sugar and the Olive Oil in a small bowl. Put the flour in a large bowl, make a well in the centre and slowly add the yeast liquid, mixing as you go until you have a soft damp dough. Turn onto a floured surface and kneed for 10 minutes or until smooth and elastic. Cover with a damp tea towel and set aside for 30 minutes.
  2. Slice the fresh wild mushrooms and finely chop the small onion. Heat the Olive oil in a large frying pan and gently sauté the onion until soft. Add the dried herbs, sliced wild mushrooms and cook gently until the mushrooms start to brown and lose water. As an extra luxury at TruffleHunter we like to add 1tbps of cognac to the pan with the mushrooms.
  3. Give the dough a quick kneed and roll out thinly into 3 or 4 large rounds. Place the pizza bases on a baking tray, you are now ready to dress your pizza. Carefully arrange the wild mushrooms, sliced bell peppers and finish with the grated Mozarella and a shaving or two of fresh truffles if available.
  4. Bake your Pizzas in a very hot oven for around 10 minutes. Finish with a few leaves of fresh rocket and a small drizzle of TruffleHunter English Truffle Oil and serve immediately.