This Mushroom Puff Pastry Pizza is what happens when French béchamel, Italian burrata, and a flaky golden crust all end up on the same pan. Cremini mushrooms layered over a creamy white sauce, topped with melted mozzarella and fontina, and finished with fresh arugula, burrata, truffle oil, and balsamic glaze. Ready in 30 minutes!
Growing up between Paris and the South of France, a creamy garlic white sauce was never a fancy restaurant thing. This pizza is my way of bringing that same effortless French approach to a weeknight table, with an Italian finishing touch that makes it so delicious!
You can serve this Mushroom & White Sauce Puff Pastry Pizza as is or I love to pair mine with my Mediterranean Crunch Salad to get some greens in there as well! Or if you want more truffle you will love my Truffle Mushroom Mussels & Fries!
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Why I Love This Recipe
This Mushroom Puff Pastry Pizza with White Sauce is perfect for any occasion:
Gourmet Flavors: The combination of creamy white sauce, mushrooms, and gourmet toppings like burrata and truffle oil makes this pizza truly special.
Quick and Easy: Despite its sophisticated flavors, this pizza is easy to make and takes just 15-20 minutes to bake.
Versatile: Perfect for a fancy dinner party, a casual get-together, or a simple weeknight dinner.
Family Favorite: The rich, savory flavors are sure to please both kids and adults alike.
Mushroom & White Sauce Puff Pastry Pizza Video
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Ingredient Notes
Puff Pastry: The base that makes this recipe so accessible. Frozen puff pastry bakes up golden, flaky, and crispy without any of the work of making dough from scratch. Make sure it is fully thawed before you work with it or it will crack when you unroll it. If you love what puff pastry does as a base, my Puff Pastry Breakfast Pizza uses the same technique for a completely different morning situation.
Cremini Mushrooms: Sauteed in olive oil, garlic, salt, and pepper before they go anywhere near the pizza. Raw mushrooms will release water as they cook and make the base soggy.
The White Sauce: A classic French béchamel with serious upgrades. Butter, flour, garlic, and whole milk cooked into a smooth base, then finished with Boursin cheese and freshly grated Parmesan. The boursin adds a creamy, herby richness. Use freshly grated Parmesan if you can. Pre-shredded has anti-caking agents that prevent it from melting smoothly into the sauce.
Mozzarella and Fontina: Two cheeses, two jobs. Mozzarella gives you that classic stretchy melt. Fontina is a semi-soft Italian Alpine cheese with a nutty, slightly earthy flavor that melts beautifully and adds depth.
The Finishing Touch: Once the pizza comes out of the oven, the real magic happens. Torn fresh burrata, a drizzle of truffle oil, fresh basil, and balsamic glaze over the top of the hot pizza. The burrata melts slightly against the hot cheese layer, the truffle oil adds an earthy fragrance.
Substitutions & Variations
No fontina? Gruyère is the best substitute. It melts well and has a similar nutty depth. Avoid anything too sharp or strong as it will compete with the white sauce.
No boursin? A few tablespoons of cream cheese with a pinch of garlic powder and dried herbs gets you close. The sauce will be slightly less complex but still very good.
Want to add more vegetables? Spinach, caramelized onions, or roasted red peppers all work beautifully here. Saute them first to remove excess moisture before adding to the pizza. Wet vegetables on puff pastry is not the move.
Want to add protein? Thin slices of prosciutto laid over the hot pizza right before the burrata finish is a very Italian move and works beautifully with the truffle oil. My Baked Panko Crusted Salmon is also a great pairing if you want a full Mediterranean dinner spread.
FAQ
Yes. The sauce keeps in an airtight container in the fridge for up to 2 days. It will thicken as it cools so add a small splash of milk and stir over low heat to loosen it before spreading on the pizza.
Either the blind bake was skipped or too much sauce was spread on the base. Make sure you blind bake for the full 10 minutes first and keep the sauce layer thin. A quarter cup spread thinly is the right amount.
Yes. Shiitake, baby bella, or a mix of wild mushrooms all work beautifully here. Just make sure whatever you use is sauteed first to remove excess moisture before going on the pizza.
⭐️ Recipe
Mushroom & Arugula Puff Pastry Pizza
Ingredients
Pizza
- 1 sheet of puff pastry dough thawed
- 1 cup sliced mushrooms
- ½ tbsp olive oil
- 1 teaspoon crushed garlic
- 1 cup shredded mozzarella cheese
- 1 cup shredded fontina cheese
- ½ cup Fresh arugula for topping
- Burrata cheese for topping (optional)
- Truffle oil for drizzling (optional_
- Balsamic glaze for drizzling (optional)
- Fresh basil leaves for garnish
- 2 eggs beaten (for egg wash)
White Sauce
- 2 tablespoon butter
- 2 tablespoon flour
- 1.5 cups milk I used whole milk
- 3 garlic cloves minced
- ¼ cup boursin cheese
- ¼ teaspoon salt or to taste
- ¼ teaspoon fresh black pepper
- ¼ cup grated parmesan cheese
Instructions
Make the white sauce
- Melt the butter in a small saucepan over medium heat. Add the minced garlic and saute for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown or it will make the sauce bitter.2 tablespoon butter, 3 garlic cloves
- Add the flour and whisk continuously for about 2 minutes until the mixture is lightly golden and smells slightly nutty. This is your roux and it is what gives the sauce its body.2 tablespoon flour
- Gradually pour in the whole milk, whisking constantly as you add it to prevent lumps. Keep whisking and cook for 5 to 7 minutes until the sauce is thick enough to coat the back of a spoon.1.5 cups milk
- Remove from heat and stir in the boursin cheese, freshly grated parmesan, salt, and black pepper until completely smooth and melted. The sauce should be creamy, garlicky, and thick enough to spread without running. Set aside.¼ cup boursin cheese, ¼ teaspoon salt, ¼ cup grated parmesan cheese, ¼ teaspoon fresh black pepper
Saute the mushrooms
- Heat the olive oil in a skillet over medium high heat. Add the sliced cremini mushrooms in a single layer. Do not stir immediately. Let them sit undisturbed for 2 to 3 minutes so they develop a golden sear rather than steaming. Add the minced garlic, salt, and black pepper, then stir and cook for another 2 minutes until the mushrooms are golden, caramelized, and any liquid they released has evaporated. Set aside.½ tablespoon olive oil, 1 teaspoon crushed garlic, 1 cup sliced mushrooms
Prep and blind bake the pastry
- Preheat your oven to 425F and line a large baking sheet with parchment paper. On a lightly floured surface, gently roll out the thawed puff pastry sheet to smooth out any creases.1 sheet of puff pastry dough
- Transfer to the prepared baking sheet. Using a sharp knife, score a 1 inch border around the edges without cutting all the way through. This border will puff up into the crust during baking. Poke the inside of the border all over with a fork to prevent it from puffing too much.
- Brush the scored border generously with the beaten egg wash. This gives you that deep golden color on the crust. Bake at 425F for 10 minutes until the border is puffed and starting to turn golden. Remove from the oven and press the center down gently with the back of a spoon if it has puffed up.2 eggs
Assemble and bake
- Spread about ¼ cup of the white sauce evenly inside the scored border using the back of a spoon. Keep the layer thin. Too much sauce will make the center soggy and bubble over the crust.
- Sprinkle the mozzarella and fontina evenly over the sauce. Distribute the sauteed mushrooms evenly over the cheese layer.1 cup shredded mozzarella cheese, 1 cup shredded fontina cheese
- Return to the oven and bake for 6 to 8 minutes until the cheese is fully melted, bubbly, and starting to turn golden at the edges. Watch it closely during this final bake.
Finish and serve
- Remove from the oven and immediately top with fresh arugula. Tear the burrata into pieces and scatter over the top. Drizzle with truffle oil and balsamic glaze and finish with fresh basil leaves. The residual heat from the pizza will soften the burrata slightly into the cheese layer. Serve immediately while the pastry is still hot and crispy.½ cup Fresh arugula, Burrata cheese, Truffle oil, Balsamic glaze, Fresh basil leaves
Avery J says
Delicious!