When a quick bite is in order, a wood fired grilled pizza crust and a hunt through the refrigerator for any bits of this and that produces leftover heaven. With a bit of planning, a sinful pizza can be put together and cooked in under ten minutes. Truffle cheese and mushroom is the most requested pizza at our Weston table. Friends and family have no problem asking in advance that this combination be served. The inspiration for this pizza pie came from a menu special served to us at Tom Douglas' SERIOUS PIES in Seattle. He makes his own blistering crust in a stone encased applewood fired oven. For the home cook, this version is divine. 

Truffle Cheese & Portabella Mushroom Pizza


  • 1 pre-cooked 13" wood-fired pizza crust

  • 1/4 lb truffle cheese, grated

  • 1 tablespoon olive oil

  • 1 tablespoon shallot, minced

  • 1 small portobella mushroom, sliced as thinly as possible

  • 1 tablespoon parsley, minced


1. Preheat the oven to 500 degrees F. and move one rack to the lowest position possible. Turn on convection if possible. 

2. Heat a cast iron, or other heavy bottomed skillet, over medium-high heat for 3 minutes. 

3. Add the olive oil to the pan and then the shallot and mushrooms. Cook until browned and fragrant. 

4. Sprinkle the crust with the truffle cheese, top with the mushrooms, and place the pizza directly on the bottom rack of the oven.

5. Bake for 2 minutes and check to see if the pizza crust is turning golden brown and warping slightly. Every oven is different, so the time to bake will be between 2 and 5 minutes. 

6. Remove the pizza from the oven and place on a pizza tray or cutting board. Sprinkle with parsley.

7. Cut the pizza in rectangles rather than triangles and serve immediately.

Serves 4