The inspiration for this pizza pie came from a menu special served at Tom Douglas' SERIOUS PIES in Seattle. He makes his own blistering crust in a stone encased applewood fired oven. For the home cook, this version is divine.

cuisine Italian
difficulty Simple
season Year Round
serves 4


  • 1 pre-cooked 13" wood-fired pizza crust
  • 3 ounces brie (truffle brie if available), room temperature
  • 1/4 pound hard or semi hard truffle cheese, grated
  • 1 tablespoon olive oil
  • 1 small portobello mushroom, sliced as thinly as possible
  • 1 tablespoon shallot, minced
  • 1 tablespoon parsley, minced
  • truffle oil


  1. Preheat the oven to 500 degrees F. and move one rack to the lowest position possible. Turn on convection if possible. 
  2. Heat a skillet, or other heavy bottomed skillet, over medium-high heat for 3 minutes.
  3. Add the olive oil to the pan and then the mushrooms and shallot. Cook until browned and fragrant.
  4. Use a butter knife to spread the brie over the bottom of the pizza crust to within 1/2” of the edge. Sprinkle the grated truffle cheese over the brie, top with the sautéd mushrooms, and place the pizza directly on the bottom rack of the oven.
  5. Bake for 2 minutes and check to see if the pizza crust is turning golden brown and warping slightly. Every oven is different, so the time to bake will be between 2 and 5 minutes. The edges should be deeply colored and crispy and the cheese melted.
  6. Remove the pizza from the oven and place on a pizza tray or cutting board. Sprinkle the parsley over the pizza.
  7. Use a pizza cutter to slice the pizza into rectangles rather than triangles and serve immediately.