Porcini Pizza
For a porcini pizza, the key is to keep it simple so the mushrooms are the focus.
Base
Use a thin, crisp base (Neapolitan-style works beautifully).
If you have a very hot oven (wood-fired or 250 °C / 480 °F+)Bake the pizza raw with all toppings.The base, cheese, and porcini all cook together in 7–10 minutes.This is the classic Neapolitan approach — light, blistered crust.If your oven is more modest (200–220 °C / 390–430 °F) then it's often better to pre-bake the base for 5–7 minutes.Then add cheese, porcini, and other toppings, and finish for another 10–12 minutes.This avoids a soggy middle and ensures the base cooks through. Brush lightly with olive oil and garlic rather than drowning in tomato sauce. A thin layer of passata can work, but many Italian recipes skip it for porcini.
Cheese
Fresh mozzarella: mild, creamy, melts well without overwhelming.
A scattering of Pecorino or Parmesan after baking enhances the earthy depth.
Porcini
Slice fresh porcini and sauté briefly in olive oil with a little garlic and thyme before topping (removes excess moisture and intensifies flavour).
Heat a little olive oil in a pan.Add sliced porcini with a pinch of salt.Sauté 2–3 minutes over medium-high heat, tossing once, until they release a little moisture and start to take on colour.Remove from the pan and let them cool slightly before placing on the pizza. Spread evenly, don’t overload — they’re rich.
Accents
A few sprigs of fresh thyme or parsley added after baking.
Optional: a drizzle of truffle oil or good extra virgin olive oil just before serving.
For extra bite: scatter over a few toasted pine nuts.
Finish
Bake hot, 250 °C oven, until the crust blisters and the cheese bubbles.
Serve immediately, maybe with a handful of rocket for freshness.