By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Truffle pizza is the white pizza (no tomato) that's been on smart Italian restaurant menus from Rome to Milan for the last decade. Crisp dough, white sauce, mozzarella, parmesan, fresh truffle shavings on top after baking. Done at home in 25 minutes if you've got pre-made pizza dough.
Key Takeaways
- Use no tomato sauce, this is a white pizza
- White sauce is béchamel + cream + parmesan
- Bake at the highest oven temperature possible
- Truffle shaved on top after baking, never before
- 6-8g of fresh truffle per pizza
The Ingredients
Serves 2 (1 pizza, 28cm)
- 250g pizza dough (homemade or shop-bought)
- Plain flour for dusting
For white sauce:
- 30g unsalted butter
- 20g plain flour
- 200ml whole milk
- 60g Parmigiano Reggiano, grated
- A pinch of nutmeg
- Sea salt and white pepper
For toppings:
- 150g good fresh mozzarella, drained and torn
- 6-8g fresh Périgord Black Truffle for shaving
- A drizzle of good olive oil
- A few flakes of Maldon sea salt
- A small handful of fresh rocket, optional
The Method
Step 1: Heat the Oven
Preheat to maximum temperature (250-280C if your oven goes that high). Place a baking stone or heavy baking tray in the oven 30 minutes before baking.
Step 2: Make the White Sauce
Melt butter in a small pan. Whisk in flour and cook 60 seconds. Whisk in milk slowly. Simmer 4 minutes until thick. Off the heat, stir in parmesan, nutmeg, salt, and white pepper.
Step 3: Shape and Top
Roll dough into a thin 28cm circle on floured surface. Spread the white sauce thinly across, leaving a 1cm border. Tear mozzarella over the top.
Step 4: Bake
Slide pizza onto the hot stone or tray. Bake 8-10 minutes until crust is deep golden and mozzarella is bubbling.
Step 5: Top with Truffle
Lift pizza onto a board. Drizzle with olive oil. Wait 60 seconds for the surface to cool slightly. Shave 6-8g of fresh truffle directly over the top. Add Maldon flakes and rocket if using. Cut and serve immediately.
Tips
Maximum oven heat. Domestic ovens can't reach pizzeria temperatures (450C+) but go as hot as yours allows.
Baking stone or heavy tray. Direct heat on the underside makes the crust crisp.
White sauce thin. Too thick and the pizza goes stodgy. Spread sparingly.
Truffle after baking, never before. Heat destroys aroma. Wait briefly before shaving.
Variations and Pairings
With caviar: Add a small spoon of Royal Oscietra on top alongside the truffle for triple luxury.
With white truffle: Use Alba White Truffle for shaving on top in autumn.
With prosciutto: Add 60g of thinly sliced prosciutto on top after baking, before truffle.
Wine pairing: A Barbera, a Verdicchio, or a chilled glass of Frascati.
For more truffle dishes, see our tagliatelle al tartufo and truffle ravioli recipes.
Frequently Asked Questions
Can I use shop-bought pizza dough?
Yes. Look for fresh refrigerated dough at a good deli. Avoid pre-baked bases, the texture is wrong.
Why no tomato sauce?
Truffle pizza is traditionally a "pizza bianca" (white pizza). The tomato would mask the truffle. Italian purists never combine truffle with tomato.
How thin should the dough be?
Around 3-4mm thick. Thinner crisps better. Thicker becomes bready and overwhelms the toppings.
What if my oven only reaches 200C?
The pizza will still be good but the crust won't be as crisp. Bake longer (12-14 minutes) and consider preheating a heavy cast iron pan to mimic a baking stone.
Further Reading
A truffle pizza on a Friday night, with a glass of Barbera, is one of those dinners that feels like a proper Italian-restaurant night out. Discover Beleaev's truffle and caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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