Pizza Bianco with Black Truffle Sauce, Baby Spinach & Mushroom

Preheat oven to 250°C. Peel and mince garlic. Peel shallot and finely dice. Thinly slice mushrooms. Using a fine microplane, grater or truffle shaver, grate fresh black truffle.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Melt butter in a small pot on medium heat. Add garlic and flour and stir until a paste forms. Add shallot and reduce heat to low. Slowly pour in milk a little at a time (see tip). Once combined, remove from heat, and stir through ¹⁄₂ the parmesan (reserve some for garnish) and about 1 Tbsp black truffle (to suit your taste). Season to taste.

Tip! Make sure milk is completely combined into the flour mixture each time before adding more. Keep the mixture moving to stop lumps from forming. If they do, whisk vigorously to smooth them out. The bechamel will carry the majority of the fresh truffle flavour in this dish so add as much or as little as you like.

Place pizza base on an oven tray and slather with truffle béchamel sauce. Sprinkle ³⁄₄ of the mozzarella over the béchamel and top with a layer of baby spinach, a little reserved grated black truffle (to taste) and sliced mushrooms. Sprinkle over the remaining mozzarella.

Cook pizza for 10-12 minutes until the cheese and crust are golden brown or done to your liking.

Remove pizza from oven and season with salt and pepper to taste. Finish with remaining parmesan and any remaining grated black truffle (if you have any left). Slice and enjoy!

Preheat oven to 250°C. Peel and mince garlic. Peel shallot and finely dice. Thinly slice mushrooms. Using a fine microplane, grater or truffle shaver, grate fresh black truffle.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Melt butter in a small pot on medium heat. Add garlic and flour and stir until a paste forms. Add shallot and reduce heat to low. Slowly pour in milk a little at a time (see tip). Once combined, remove from heat, and stir through ¹⁄₂ the parmesan (reserve some for garnish) and about 1 Tbsp black truffle (to suit your taste). Season to taste.

Tip! Make sure milk is completely combined into the flour mixture each time before adding more. Keep the mixture moving to stop lumps from forming. If they do, whisk vigorously to smooth them out. The bechamel will carry the majority of the fresh truffle flavour in this dish so add as much or as little as you like.

Place pizza base on an oven tray and slather with truffle béchamel sauce. Sprinkle ³⁄₄ of the mozzarella over the béchamel and top with a layer of baby spinach, a little reserved grated black truffle (to taste) and sliced mushrooms. Sprinkle over the remaining mozzarella.

Cook pizza for 10-12 minutes until the cheese and crust are golden brown or done to your liking.

Remove pizza from oven and season with salt and pepper to taste. Finish with remaining parmesan and any remaining grated black truffle (if you have any left). Slice and enjoy!