Tartufata Pizza

Louie & Chan is a restaurant like no other — the food is amazing and the experience cannot be matched. If...
Tartufata Pizza

Louie and Chan

Louie & Chan is a restaurant like no other — the food is amazing and the experience cannot be matched. If you have the opportunity to dine there, you definitely should. If you can’t, the Executive Chef, Kevin Chun gave The Daily Meal the recipe to one of their many delicious pizzas. The tartufata pizza is made with three different kinds of mushrooms, topped with parmesan cheese, and truffle oil. You can experience Louie & Chan right from the comfort of your own home. 


Recommended Tools: 

Pizza Stone

Pizza Peel

Pizza Pan



  • garlic cloves
  • 4  Ounces  olive oil
  • 3  Ounces  crimini mushrooms, cleaned, whole
  • 3  Ounces  maitake mushrooms, cleaned, whole
  • 3  Ounces  shiitake mushrooms, cleaned, stem off
  • Sea salt, to taste
  • Fresh cracked pepper, to taste
  • sprigs thyme, leaves only
  • Pizza dough
  • 3  Ounces  Buffalo mozzarella
  • 1  Tablespoon  white truffle oil
  • 1/2  Tablespoon  parmesan cheese, grated


Preheat your oven to 550 degrees F.

Place the garlic and olive oil in a small pot and turn to high heat.  Once the garlic has started to simmer in the oil, turn it off and set aside. 

Place your cleaned mushrooms mix on a sheet pan, with no oil.  (If your pan is old or worn, you can grease the bottom of the pan with a little extra virgin olive oil).  Place the mushrooms in the oven and cook for about 20 to 25 minutes, rotating them every 7 to 8 minutes. The mushrooms are done, when they are completely roasted throughout, almost to the point of being burnt.  They should be slightly shriveled and look almost dry. 

Once the mushrooms are done, place in a mixing bowl.  Add the oil from the pot with the garlic, discarding the cloves.  Season with salt and pepper, add fresh thyme leaves, and mix thoroughly.  Set aside to cool, and allow the mushrooms to absorb the flavor of the garlic oil. 

Stretch your dough.  If making a round pizza, it will stretch to about a 12 inch size.  Place as much or as little of the mushroom mix on your pizza, be careful and drain the mushrooms slightly, if they are too oily.  Distribute the buffalo mozzarella on the pizza, and place pizza into the oven using a pizza peel or pizza pan if not using a stone.

Once the crust is golden brown, or done to your liking, remove from oven. 

Garnish with white truffle oil, grated Parmesan, sea salt, and cracked pepper over the top of the pizza. 

Slice and enjoy!


Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.