Mushroom, Brie and Arugula Pizza (with Truffle Crème Fraîche)
  • one recipe pizza dough
  • extra virgin olive oil (plain or truffle flavored)
  • 8 oz or more wild mushrooms or fresh, sliced white or crimini sliced mushrooms
  • 6 oz brie
  • 6 oz crème fraîche
  • ¼ tsp truffle salt
  • 1 to 2 oz truffles, chopped finely (I used truffles in a glass jar, from Italy)
  • fresh arugula
Preheat oven 500ºF
  1. Begin by sauteeing the sliced mushrooms in a little extra virgin olive oil, and sprinkle with a little salt.
  2. Next, mix the creme fraiche, truffle salt and chopped truffles together and set aside.
  3. Shape the dough into 2 rectangular shaped pizzas, or how ever many you want to make, in whatever shape you like. Drizzle with a little of the olive oil, then top with the truffle creme fraiche, and slices of brie.
  4. Now sprinkle the mushrooms on top.
  5. Bake on the floor of the oven (or lowest rack) for 4 to 8 minutes (or until bottom of crust is golden brown when you lift to check it).
  6. When bottom is brown, place on a higher rack until the top is cooked and edges are starting to brown.
  7. Remove from oven and place on cooling rack. Wait about 3 minutes, then sprinkle with arugula and serve immediately.
  8. This pizza is best served hot, but it is still very good at room temperature.
Recipe by Christina's Cucina at