Mushroom Pizza with Caramelized Onion Truffle Sauce


Warning, this pizza will make you drool. And want to take a nap. I don’t recommend it if you’re about to go on a long run, or if you have to operate any heavy machinery. Be prepared for intense savory flavors, and the subtle, delicate texture of Chanterelle mushrooms, one of my favorites.
Pizza Crust (link to recipe)
1 Medium Onion
1 Bulb (yes, bulb) Garlic
3 T Olive Oil
½ C White Wine
1 ½ T White Truffle Oil
½ t Salt
4 Chanterelle Mushrooms
4 oz Daiya Mozzarella
Fresh Sage
Dice onion and garlic. Saute on medium-low heat with a generous amount of olive oil until translucent (not brown–looking for caramel, not stir fry). Add a small dash each of nutmeg and cayenne pepper.  Add wine and reduce slightly, until alcohol smell diminishes, then remove from heat.


Add salt and truffle oil. Blend this sauce in a food processor or blender until smooth.

Roll out the pizza dough (if you like a thin crust). Spread out the sauce, then the daiya. Sprinkle on the oregano and thyme. Slice the Chanterelles and remove the sage stems. Distribute these evenly. Bake at 500 degrees until the crust is brown and sauce melted.



I had a little sauce left over because we were using leftover pizza dough and the pizza was pretty small. I drizzled this on top of the pizza, which worked well to keep the sage from burning, but in the end, it was a bit too much sauce. I would recommend drizzling just a little olive oil over the top though.


Pair with a light, crisp beer or a dry wine that won’t overwhelm the flavor of the mushrooms. Bitterness is OK since this pizza is a little sweet from the onions. A Saison, Tripel or pilsener would all work pretty well, but I think a pale balanced more toward bitterness would work best. Try Sierra Nevada.