Cibo’s Mushroom Pizza

Yield: Serves 8

We received the following email from a Culinaire reader:

We have moved from Calgary to California, and I miss so many Calgary eats! But I mostly miss the mushrooms pizza from Cibo with the truffle oil. My husband and I love, love, love that pizza!!! If you could find that recipe I would be so very thankful! CW, California

We agree, Cibo’s Mushroom Pizza is delicious, and we are delighted to oblige with the recipe. Many thanks to Chef Glen Manzer for sharing!


Good quality pizza dough

Fried rosemary

White sauce (recipe below)

Your favourite mushrooms

Your favourite sea salt

Extra virgin olive oil

Truffle oil

Fontina cheese, grated

Grana Padano cheese

White Sauce:

4 cups (1 L) 35% heavy cream

300 g Grana Padano rinds (or 200 g grated cheese)

1 cinnamon stick

5 juniper berries

2 bay leaves

A few sprigs fresh thyme

A few sprigs fresh rosemary

Around 10 black peppercorns


  1. Combine all ingredients in a heavy-bottomed saucepan. Over medium low heat, being careful not to scorch or boil over, cook slowly until flavourful and thickened. Strain, discarding all solids.
  2. Cibo uses an assortment of different mushrooms including shitake, oyster, cremini, and other wild and specialty mushrooms. Clean and cut mushrooms so they are similar in size, and dry.
  3. Stretch pizza dough, and have your oven as hot as possible.
  4. Onto the stretched pizza shell add the white sauce, spreading it out as if it were regular pizza sauce. A little goes a long way when it is cold. Cibo uses just over 1/3 cup (90 ml) on a regular sized pizza. Cover sauce with mushrooms, and then a little bit of grated Fontina.
  5. Bake pizza 12-18 minutes until crust starts to brown and cheese melts.
  6. To finish, let cool slightly and sprinkle with fried rosemary and finely grated Grana Padano. Drizzle extra virgin olive oil on the crust as well as a sprinkling of sea salt (the larger the grain of salt the better). Cut the pizza and drizzle with truffle oil.

Note: The sauce is best made the day before, and refrigerated overnight. If serving the next day you may have to strain again to remove any large clumps.

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