When we order dough from a local pizzeria, we get dough for a “small” pizza. We use half of the small dough for one pizza. We roll it out to make the pizza really thin. If you like thicker crust pizza then roll it out accordingly.

Sauté the mushrooms, garlic and shallots in a pan over medium heat. Set aside when done. Place the dough on the stone (if using one), then begin adding the ingredients. First, layer the dough with ricotta cheese that is seasoned with salt, pepper and fresh herbs (I use basil, parsley and thyme). Then add the mushroom mixture. Dot the pizza with mozzarella cheese and sprinkle the parmesan cheese evenly over the pizza. Drizzle with 1 tbsp of the truffle oil before grilling.

The green egg cooks the pizza really quickly. It heats up to between 500 and 600 degrees. As a result, we only need to cook the pizza for 3-4 minutes. If you’re using a standard grill or cooking it in the oven, use a pizza stone and get the heat as high as you can. When the pizza is done, drizzle with the remaining truffle oil.