Mushroom and Truffle Flatbread

by: Chef Ed Richardson

Compatible Wolf Appliances:


Mushrooms and truffles are a classic and delicious flavor combination that are perfect flatbread toppings. However, feel free to add any desired toppings to make new and unique flatbread favorites.

Prep Time
Cook Time




  • 1 package dry active yeast (equivalent of 8 grams, 1/4 ounce, or 2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 cup warm water 110°F
  • 2 1/2 cups bread flour (or all-purpose flour)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
Toppings / Sauce
  • 2 cups sauted mixed mushrooms
  • 2 cups heavy whipping cream
  • 1 cup parmesan
  • 2 cups shredded mozzarella, split in half
  • 1 clove garlic, minced
  • 1/4 cup white wine
  • 1 tablespoon truffle oil
  • arugula
  • salt and pepper, to taste


Preheat the Wolf Convection Oven to 450°F on Stone Mode. Place the Wolf baking stone in the Wolf Convection Oven as it preheats.

In a large bowl, stir yeast and sugar into the warm water and let it sit for 5-10 minutes until it looks creamy.

When the yeast is frothy, add the flour and combine by hand or with a stand mixer fitted with the dough hook attachment. Place the dough in an oil-covered bowl. Proof in the Wolf Convection Oven on Proof Mode at 95°F until doubled in size, about 12-15 minutes.

On a floured surface, divide the dough into 2 pieces and roll it to the desired size.

Par-bake the dough by using a Wolf pizza peal and sliding the dough onto the hot stone in the Wolf Convection Oven. Cook the dough for 3 minutes. Pull out the dough and let it cool.


In a saucepan on medium heat, lightly saute the minced garlic. Do not get any browning on the garlic.

Add wine and reduce until almost dry.

Add cream and bring to a slow simmer. Reduce the cream by 1/3.

Once reduced, add 1 cup of mozzarella and parmesan cheese, stirring continuously until the cheese has melted.

Finish with salt, pepper, and truffle oil. Let cool to room temperature.


To complete the flatbread, top the par-baked crust with sauce, mushrooms, mozzarella, and parmesan. Return the pizza to the stone in the Wolf Convection Oven and cook for an additional 5 minutes until the top is brown.

Remove from the Wolf Convection Oven and let rest for 5 minutes. Combine arugula, a handful of parmesan cheese, and a drizzle of truffle oil. Top the pizza with the arugula mixture, slice, and serve.