Wild Mushroom Truffled Pizza Topped with Runny Eggs

.Pizzas are a great weeknight meal option; it’s easy to make it out of products in your pantry and can be customized for whatever you’re in the mood to eat that night (or what you need to clean out of the fridge!) There is a pizza place near me in Philly called Nomad Pizza that has one of my favorite pizzas: their Truffle Pecorino pizza. The pizza is topped with cheese, garlic, shiitake mushrooms, truffle oil, and a runny egg.

I wanted to try out a version of this pizza for myself. I used a mixture of baby bella, maitake, and shiitake mushroom caps and made a quick garlic truffle oil to drizzle on for extra flavor to make this recipe for Wild Mushroom Truffled Pizza Topped with Runny Eggs.

Ingredients:

• 1 store bought pizza dough
• 1/4 cup olive oil, plus 1 tablespoon, divided
• 2 garlic cloves crushed
• a drizzle of white truffle oil
• 1 package of sliced shiitake mushroom caps
• 1 package of sliced baby bella mushrooms
• 1/4 cup maitake mushrooms (or any wild mushroom you prefer)
• salt and pepper, to taste
• 4 oz ricotta
• 2 tablespoons grated Parmesan cheese
• 4 oz shredded mozzarella cheese
• 4-6 oz brie (I used Champignon German Brie with mushrooms)
• 2-4 oz Boschetto al Tartufo (Boschetto with Truffles) – you can also just use any mild cow cheese you’d like
• 2 eggs

I used a couple of fancy-ish cheeses but the mushrooms and truffles withing my cheese choices kind of get lost in the pizza so save some money and substitute in a normal brie and a mild cows milk cheese instead (you can just add more mozzarella). The truffle oil will add the truffle flavor you’re looking for.

First make your garlic olive oil. Add the olive oil and crushed garlic cloves to a small pan over medium low heat.

Cook for about 10 minutes or until the garlic browns, stirring occasionally. Remove from heat and strain into a bowl. Let cool.

Once cooled, add a small drizzle of truffle oil and stir to combine. A little will go a long way.

Preheat your oven to 350 degrees. Roll out the pizza dough on to a cookie sheet sprayed with cooking spray.

Drizzle with the garlic truffle olive oil. Add the ricotta cheese to a ziplock bag and cut off one of the bottom corners.

Pipe the ricotta on to the pizza dough.

Sprinkle with Parmesan cheese.

Add the pizza dough to the oven for 8-10 minutes or until the edges begin to brown slightly.

While waiting for the dough to cook, add the tablespoon olive oil to a large pan and add the mushrooms. Season with salt and pepper and cook over medium high heat. Cook, stirring occasionally, until the mushrooms give off their liquid and the liquid has evaporated, about 10 minutes.

Remove the pizza from the oven when ready. Sprinkle with mozzarella cheese. Cut the remaining cheese into small cubes and spread on the pizza. Top with the mushroom mixture. Drizzle with some of the olive oil on top of the pizza (maybe a teaspoon).

Add back to the oven and cook for another 5-8 minutes or until the cheese has melted.

Remove from the oven. Crack one of the eggs into a bowl, check for egg shell pieces, and pour on to the pizza. Repeat with the remaining egg.

Add back to the oven and cook until the egg whites turn opaque white, 5-10 more minutes.

Serve immediately. Cut into the egg to let the yolk run.

Man this pizza is good. I’m unnecessarily proud of this pizza (seeing as it was Nomad’s idea, not mine).

The different types of cheese add a bunch of flavor and different levels of creaminess to the pizza.

The cooked mushrooms crisp up slightly in the oven which work really well with the crispy crust.

And I absolutely loved sopping up the runny egg!

The best part is that I have most of these ingredients on hand most nights, perfect for impromptu weeknight dinners!

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Yum

Wild Mushroom Truffled Pizza Topped with Runny Eggs

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings

Ingredients

• 1 store bought pizza dough (I used Pillsbury class pizza crust because it’s already rolled out thin in a rectangle)
• 1/4 cup olive oil, plus 1 tablespoon, divided
• 2 garlic cloves crushed
• a drizzle of white truffle oil
• 1 package of sliced shiitake mushroom caps
• 1 package of sliced baby bella mushrooms
• 1/4 cup maitake mushrooms (or any wild mushroom you prefer)
• salt and pepper, to taste
• 4 oz ricotta
• 2 tablespoons grated Parmesan cheese
• 4 oz shredded mozzarella cheese
• 4-6 oz brie (I used Champignon German Brie with mushrooms)
• 2-4 oz Boschetto al Tartufo (Boschetto with Truffles) – you can also just use any mild cow cheese you’d like
• 2 eggs

Instructions

1. First make your garlic olive oil. Add the olive oil and crushed garlic cloves to a small pan over medium low heat.
2. Cook for about 10 minutes or until the garlic browns, stirring occasionally. Remove from heat and strain into a bowl. Let cool.
3. Once cooled, add a small drizzle of truffle oil and stir to combine. A little will go a long way.
4. Preheat your oven to 350 degrees. Roll out the pizza dough on to a cookie sheet sprayed with cooking spray.
5. Drizzle with the garlic truffle olive oil. Add the ricotta cheese to a ziplock bag and cut off one of the bottom corners.
6. Pipe the ricotta on to the pizza dough.
7. Sprinkle with Parmesan cheese.
8. Add the pizza dough to the oven for 8-10 minutes or until the edges begin to brown slightly.
9. While waiting for the dough to cook, add the tablespoon olive oil to a large pan and add the mushrooms. Season with salt and pepper and cook over medium high heat.
10. Cook, stirring occasionally, until the mushrooms give off their liquid and the liquid has evaporated, about 10 minutes.
11. Remove the pizza from the oven when ready and increase the oven temperature to 400 degrees. Sprinkle with mozzarella cheese. Cut the remaining cheese into small cubes and spread on the pizza.
12. Top with the mushroom mixture.
13. Drizzle with some of the olive oil on top of the pizza (maybe a teaspoon).
14. Add back to the oven and cook for another 5-8 minutes or until the cheese has melted.
15. Remove from the oven. Crack one of the eggs into a bowl, check for egg shell pieces, and pour on to the pizza. Repeat with the remaining egg.
16. Add back to the oven and cook until the egg whites turn opaque white, 5-10 more minutes.
17. Serve immediately. Cut into the egg to let the yolk run.

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