Fresh Black Truffle & Wild Mushroom Pizza

An earthy, aromatic delight for truffle lovers and mushroom foragers alike

Each autumn, we forage wild pine mushrooms in the forests around Daylesford. The ones we don’t devour fresh are dehydrated and saved for year-round use. This year, we were lucky enough to have both fresh wild mushrooms and our prized black winter truffles in season at once. The result? This earthy, decadent pizza that’s as beautiful to eat as it is to smell.

Ingredients (per regular-sized pizza)

• 1 plain pizza base (homemade or store-bought)

• 50–80g of your favourite pizza cheese (a blend of 3 cheeses is ideal)

• 1 tbsp olive oil and/or truffle oil

• A pinch of truffle salt

• 20g fresh black winter truffle

• ½ cup fresh wild pine mushrooms (or your preferred mushroom variety)

• 1 garlic clove, finely chopped or crushed

• Fresh herbs (optional, for garnish)

Instructions

1. Prepare the base
Drizzle olive oil (and truffle oil, if using) over the pizza base. Spread with a knife or the back of a spoon. Add the crushed garlic and blend it into the oil across the base.

2. Prep the mushrooms
Clean, dry, and slice your mushrooms. Scatter them over the base and sprinkle lightly with truffle salt.

3. Add the cheese
Evenly spread your cheese blend over the mushrooms. Use more or less depending on how cheesy you like it.

4. Bake in two stages
Place the pizza in a preheated oven or pizza oven. Cook until the crust is golden and the cheese is nearly melted—about 90% done. Then, add thin slices or grated fresh black truffle and return to the oven for 2–3 more minutes.

5. Finish & serve
Remove the pizza from the oven. Garnish with fresh herbs and an optional final drizzle of truffle oil.

Serve with a crisp green salad and your favourite glass of wine. A perfect stay-in date night meal—or a stunning centrepiece for a cozy dinner party.