Whole Black Truffle Mushroom Flatbread

This mushroom flatbread turns pizza night into something elegant. Creamy cheese, golden mushrooms, mozzarella, arugula, and thin slices of Whole Black Truffle create a rich, earthy bite that feels made for hosting.

Prep 10 min

Cook 15 min

Total 25 min

Serves 2–4

Difficulty Easy

Ingredients

What You’ll Need

1 prepared flatbread or pizza dough
1 tablespoon olive oil
225 g cremini or mixed mushrooms, sliced
1 garlic clove, minced
1/3 cup ricotta or crème fraîche
1 cup shredded mozzarella
2 tablespoons finely grated parmesan
1 TruffLove Whole Black Truffle, thinly sliced or shaved
Small handful arugula
Black pepper, to taste
Salt, to taste
Optional: lemon zest or fresh thyme

Method

How to Make It

Preheat the oven to 450°F / 230°C. Place a baking sheet or pizza stone in the oven while it heats.

In a skillet, warm olive oil over medium heat. Add mushrooms and cook for 6–8 minutes, until browned and their moisture has mostly evaporated.

Add garlic, salt, and black pepper. Cook for 30 seconds, then remove from heat.

Place the flatbread or stretched pizza dough on parchment paper.

Spread ricotta or crème fraîche over the base, leaving a small border.

Add mozzarella, cooked mushrooms, and parmesan.

Bake for 9–12 minutes, until the crust is crisp and the cheese is melted and lightly golden.

Remove from the oven and let rest for 1 minute.

Finish with arugula and thin slices of TruffLove Whole Black Truffle.

Add lemon zest or fresh thyme if desired, then slice and serve warm.

Pairing Note

Serve with sparkling wine, a dry white wine, a simple salad, or as part of a hosting board. Slice the Whole Black Truffle over the flatbread after baking so the heat warms it gently without drying it out.

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