Pizza Bianca with Flatbread


For 10-12 small pizzas as a side dish or 24 mini pizzas: great when served with drinks.


  • 250 g (8 oz/2⅔ cups) mixed mushrooms
  • 3 tbsp olive oil, plus a little extra
  • few twigs fresh thyme, reserve some for garnish
  • 1 garlic clove, chopped
  • freshly ground pepper and salt
  • 1 quantity of dough, as described above
  • 200 g (7 oz) taleggio (Italian mountain cheese with an earthy flavour, which melts easily, otherwise use raclette cheese or mozzarella)
  • 24 drops truffle or hazelnut oil


Slice the mushrooms. Heat a frying pan with olive oil and briefly fry the mushrooms with a little thyme. Toward the end add the garlic and season with salt and pepper. If desired, save some thyme for the garnish. Set aside to slightly cool. Line a baking sheet with baking paper and grease. Make the dough as described above and create pizzas in the size of your choice. Then cover them with mushrooms and taleggio. Bake in an oven preheated to 175°C (340°F/Gas 4) for approx. 15 minutes until golden brown. Leave to slightly cool and sprinkle with a little oil. Delicious as a meal served with a beetroot salad.