Prepare the dough: Preheat your oven to 475°F (245°C). If using a pizza stone, place it inside the oven while it preheats. Lightly flour your surface, roll out the pizza dough to your preferred thickness, and transfer it to a parchment-lined baking sheet or pizza peel.

Sauté the mushrooms: Heat olive oil and butter together in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the mushrooms, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. Remove from heat and let them cool slightly.

Assemble the pizza: Brush a thin layer of olive oil over the dough to prevent sogginess. Sprinkle half of the mozzarella cheese evenly over the crust, then spread the sautéed mushrooms across the surface. Add the remaining cheese and a light dusting of Parmesan for richness.

Bake the pizza: Carefully transfer the pizza to the oven. Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling with small brown spots. Keep an eye on it toward the end of baking to avoid overbrowning.

Add the truffle oil: Once the pizza is out of the oven, drizzle the truffle oil evenly over the top while it’s still hot — this helps the aroma infuse beautifully into the cheese and mushrooms. Let it rest for a minute, then garnish with fresh thyme or parsley.

Slice and serve: Cut into 6–8 slices and serve warm. The earthy aroma of the mushrooms combined with the delicate truffle essence creates a luxurious, restaurant-quality pizza that’s surprisingly easy to make at home.