An amazing Autumn-inspired pizza recipe!

This autumnal pizza celebrates the earthy combination of mushroom with umami, sweet black garlic and aromatic herbs. Rich, creamy Camembert and elastic, milky mozzarella melted on a crisp pizza base is perfect finished with truffle oil. Enjoy this rustic woodland-inspired pizza as a warming treat when raking leaves, pruning in the garden or lighting a bonfire. The Cornish Mushroom company grow their mushrooms sustainably near Fowey and have a wonderful variety available – ideal for a delicious seasonal pizza topping.

Pizza dough

This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here.


  1. In a cast iron skillet melt your butter and sauté your mushroom, black garlic, rosemary and oregano in your pizza oven for 2-3 minutes.
  2. Then top your pizza base with diced Camembert, torn mozzarella and the cooked mushrooms.
  3. Bake in your pizza oven at 500 degrees C for around 90 seconds, turning frequently.
  4. Serve with a generous drizzle of truffle oil.

This pizza was baked using the Alfa Forni 5 Minuti. For more information and prices, click here.


  • 100g mushrooms, sliced
  • 50g Camembert or brie
  • 50g mozzarella
  • 50g butter
  • 1 tsp rosemary
  • 1 tsp oregano
  • 3 cloves of black garlic
  • 1 tbsp black truffle oil
Pizza base

Associazione Verace Pizza Napoletana recipe

James Strawbridge
Trompette de la Mort, Girolle mushrooms
James Strawbridge