Truffle and Cremini White Pizza

This rich pizza features both mozzarella and ricotta and is topped with earthy yet delicate cremini mushrooms, fresh basil and truffle oil.
Cuisine Italian


  • 12 ea 8 oz Pizza Dough Ball
  • cup Extra Virgin Olive Oil
  • 12 tbsp Fresh Garlic, thinly sliced
  • 6 lbs Polly-O Mozzarella, thinly sliced
  • 12 cup Polly-O New York Style Ricotta
  • cup Cremini Mushrooms, roasted and sliced
  • ¼ cup Fresh Basil, chiffonade
  • ½ cup Truffle Oil


  • Preheat pizza oven to 500°F; impinger oven to 475°F.
  • On a lightly floured surface, stretch dough to 9" to 10" diameter. Pizza should be round shape.
  • Lay stretched dough onto a lightly floured pizza peel or a pizza screen sprayed with pan release. To Assemble One Pizza: Top each dough with ingredients below in the following order. Leave a 1-inch space around edge to form a crust: 2 Tbsp. Olive Oil, brushed over surface1 Tbsp. Garlic, sliced8 oz. Polly-O Mozzarella, sliced1 cup Polly-O New York Style Ricotta, in dollops2 Tbsp. Roasted Mushrooms
  • Bake in pizza oven for 6 – 7 minutes, impinger or brick pizza oven 3 – 4 minutes, or until baked through and golden brown.
  • Top each pizza with 1 tsp. of basil and 2 tsp. truffle oil. Cut pizza into 4 slices and serve immediately.