Mixed Mushroom and Truffle Pizza
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Mixed Mushroom and Truffle Pizza

Mixed Mushroom and Truffle Pizza

with DIY Bechamel Sauce and Chives

Creamy DIY bechamel sauce is a luxurious base for this rich mushroom pizza. Dial up the decadence factor with a sprinkle of truffle salt!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

340 g

Pizza Dough

(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)

400 g

Mixed Mushrooms

56 mL


(Contains Milk)

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

56 g

Arugula and Spinach Mix

113 g

Baby Tomatoes

7 g


1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 g

Truffle Sea Salt

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


2 tbsp


0.13 tsp


0.13 tsp


¼ cup



Nutrition Values

Calories1090 kcal
Fat61 g
Saturated Fat29 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber8 g
Protein38 g
Cholesterol125 mg
Sodium1870 mg
Trans Fat1.5 g
Potassium1400 mg
Calcium600 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl


Stretch dough
  • Drizzle 1 tsp oil over dough. (NOTE: For 4 ppl, drizzle 1 tsp oil over each piece of dough.)
  • With oiled hands, stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
  • Let dough rest in a warm place while you prep remaining ingredients.
  • Meanwhile, cut or tear oyster mushrooms into 1/2-inch strips.
  • Thinly slice remaining mushrooms.
  • Thinly slice chives
  • Peel, then finely chop shallot.
  • Combine 1/4 cup (1/2 cup) milk and cream in a measuring cup. Set aside.
Cook mushrooms
  • Heat a large non-stick pan over medium-high heat (high heat for 4 ppl).
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
  • Add mushrooms. Cook, stirring occasionally, until golden, 5-8 min.
  • Remove from heat, then stir in half the balsamic vinegar and half the truffle salt. Season with pepper.
  • Transfer mushrooms to a plate. Carefully wipe the pan clean with paper towels.
Make cream sauce
  • Reheat the same pan over medium-low.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring often, until tender, 2-3 min.
  • Sprinkle Cream Sauce Spice Blend over top, then stir until shallots are coated.
  • While stirring, gradually add milk-cream mixture. Bring to a gentle boil.
  • Cook, stirring often, until sauce thickens, 1-2 min. (TIP: Sauce should be thick.)
  • Remove from heat.
Assemble and bake pizza
  • With oiled hands, stretch dough again into a large oval shape, approx. 10-inch by 15-inch. (NOTE: The dough should now hold its shape.)
  • Spread cream sauce over dough. Sprinkle cheese over sauce.
  • Top with mushrooms. 
  • Bake pizza in the bottom of the oven until golden-brown and crisp, 16-22 min. (NOTE: For 4 ppl, bake pizzas in the bottom and top of the oven, rotating sheets halfway through.)
Finish and serve
  • Meanwhile, halve tomatoes.
  • Combine remaining vinegar, half the chives, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. 
  • Add tomatoes and arugula and spinach mix. Season with salt and pepper. Just before serving, toss to combine. 
  • Sprinkle pizza with remaining chives. Let sit for 3 min.
  • Cut pizza into slices, then sprinkle as much remaining truffle salt over top as desired.
  • Divide pizza between plates. 
  • Serve salad alongside.