Grilled Truffle Pizza

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grilled truffle pizzapizza

Everybody likes pizza. Everybody, which is why this month’s Recipe Redux theme of ‘Pizza Party,’ is a real crowd pleaser. Perfect for the upcoming Super Bowl or build-your-own pie date night.

This dairy-free pizza is one of my favorite new creations. Crispy, grilled crust topped with artichoke-leek puree, caramelized mushrooms and fresh arugula. A drizzle of truffle oil is the perfect topper. I could eat truffle oil on just about anything, but a little bit on pizza is soooo good.

I’ve been obsessed with truffle pizza for a while now. We live a few blocks away from one of my favorite italian places and their seasonal white truffle pizza is bananas. When it’s available, we eat a lot of take-out. A little bit of truffle oil upgrades regular pizza to Saturday night pizza. This pie gets a double punch from both truffle salt and truffle oil. If you don’t have any, this pizza is still delicious but becomes a game-changer with the added ingredients.

The other key to this pizza is the grilled crust. Slightly charred and smoky, it’s the perfect base for the creamy artichoke layer. If you don’t have a pizza grill pan, follow the directions for placing your dough directly onto the grill. While I try to make homemade dough when I have time, I highly recommend Trader Joe’s pizza crust. For less than two bucks a bag, you get fresh dough! I used the whole-wheat variety here but I also love their herb and plain varieties.

Looking for more Super Bowl worthy dishes? You can find last years recipes here.
Enjoy this Recipe Redux pizza roundup!

Grilled Truffle Pizza
  • 2 tbsp. non-dairy margarine, divided
  • 2 garlic clove, minced
  • 2 medium leeks, white part only, washed, trimmed and thinly sliced
  • ½ cup chopped artichoke bottoms/hearts, fresh or canned
  • ½ cup vegetable broth
  • ¼ cup cashew cream or other heavy cream
  • 10 oz. mushrooms, thinly sliced
  • ⅛ tsp. truffle salt
  • 1-2 handfuls arugula
  • 1 pizza dough
  • 3 tsp. truffle oil, divided
Make the sauce:
  1. In a large skillet, heat 1 tbsp. of the margarine over medium heat and add the sliced leeks.
  2. Cook until tender.
  3. Add the garlic and artichokes. Cook for 5 minutes.
  4. Add the vegetable broth, reduce heat to low and simmer for 10 minutes until artichokes and leeks are soft.
  5. Using an immersion blender, or transferring the mixture to a high powered blender, puree until smooth.
  6. Stir in the cashew cream.
  7. Set aside.
Make the mushrooms:
  1. Add the remaining margarine to a large skillet.
  2. Add the mushrooms and cook over medium heat. Don't stir for the first minute! This allows them to get a nice crust.
  3. Add the truffle salt and cook until mushrooms are browned and liquid has evaporated. Set aside.
For the Pizza:
  1. Spread the dough onto a grill pan. I used a grill pizza pan for this, if you don't have one use this guide to grill pizzas without a pan.
  2. Prick the dough lightly with a fork so the dough doesn't rise on the grill.
  3. Lightly brush 1 tsp. of the truffle oil onto the dough.
  4. Cover and grill until the dough is cooked through, about 5 minutes
Assemble the pizza:
  1. Spread the leek & artichoke puree over the crust.
  2. Add the mushrooms and arugula
  3. Drizzle with truffle oil and serve.


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  • Jill @ Fitness, Health and Happiness

    Now that’s my kind of pizza! You can’t go wrong with arugula.

  • Meal Makeover Mom Janice

    I go to a vegan potluck every month with friends and this would be a great recipe to make next time!

    • DK

      Awesome! I love the idea! Let me know how it turns out :)

  • elizabethjarrard


  • Deanna Segrave-Daly

    Oh my heaven does this sound fantastic!! I wouldn’t even miss the cheese on this one (and that’s saying a lot.) I adore any version of a mushroom pizza and this one take the cake.

    • DK

      I hear you… pizza is the one place I love cheese but this doesn’t even need it! It taste like a rich flat-bread- and creamy thanks to the artichoke puree!

  • Carlene: Healthfully Ever After

    Heck yes to this recipe. We call greens on top a salad pizza!

    • DK

      So does that mean I can have more than 2 slices? :)

  • Kat @ Eating The Week

    That’s no ordinary pizza, for sure! The peppery taste of arugula sounds great w/all the other flavors in this.

    • DK

      Thanks Kat! I love arugula on pizza, especially with a bit of truffle oil!

  • Dana @ Conscious Kitchen Blog

    This sounds so good!! I don’t know if I’ll be able to wait until it’s grilling season to try this. Might be time to brush all that snow off our grill.

    • DK

      Brush it off! It feels like spring here so we took advantage and have been grilling out constantly!

  • Christie – Food Done Light

    This is my kind of pizza. I adore salad on top of my pizza and my truffle oil is a prized possession. I have to make this pizza!

    • DK

      Me too! When I first bought my truffle oil I was putting it on… everything! Pizza and risotto are my two favorite uses for it!

  • Sarah Grace

    Simple yet sounds absolutely amazing! Love this idea for pizza!

    xoxo, Sarah Grace

  • Glenda @ Healthy Stories

    I love mushrooms, but I’ve never had truffles before. I’m not quite sure where to find truffle salt or truffle oil though in Australia – guess I’ll have to do some hunting.

  • Allie

    I actually don’t know how this recipe can sound or look any better. LOVE it! Well done lady!

  • Joanne

    A dash of truffle oil gives so much great flavor!

  • Rachael@AnAvocadoADay

    This looks Ahhh-mazing! The artichoke puree sounds incredible! And looks like we were on the same page again with our pizza salads : )

  • Jenny Shea Rawn

    Ok this pizza is not only gorgeous – but looks amazingly delicious! Love the truffle oil/truffle salt addition. Definitely going to give it a try.

  • Bridget

    Mushrooms, truffle ANYTHING, and arugula have to be some of my favorite things. Great thinking putting them together on a pizza! Sounds delicious

  • Mireya @myhealthyeatinghabits

    What a fabulous pizza. You sold me on the artichoke and leek spread. I only had white truffle oil one time and I know it has a special flavor. This pizza with the mushrooms, arugula, artichoke/leek paste is a real winner!

    • DK

      Thanks Mireya! The puree is delicious- I used the leftovers over pasta!

  • Kara Lydon, RD

    I love arugula on top of pizzas and you hit this one out of the park with the truffle oil and salt! I’ve been experimenting a bit with cashew cream lately and would never think to add it to a sauce for pizza. Great recipe!