Mushroom and Brie Pizza with Thyme and Truffle Oil

Yesterday was Max’s 10th birthday!

As Glen’s, Max’s and my birthday are very close together (Max is August 10th, I am the 18th and Glen is the 19th) we have, for the past 9 years, had a big birthday/summer party to celebrate. There are generally upwards of 75 people, a ton of food, crafts for the kids, cocktails for the adults and it starts at 2 pm and goes until 2 am. It is always one of the highlights of my summer.

This year with our imminent departure and Glen being away we decided to scale things back. Eight school buddies plus some family and close friends were invited. We also enjoyed a wonderful and unexpected gift when my sister surprised us by flying up from Los Angeles to be here for Max’s big day.

In addition to a few rounds of laser tag and Mega Block building, there were cards and gifts, some hugs and kisses from family, time with his pals, a purchased ice cream cake (God help me…) and homemade pizza.

For the kids I kept the pizzas quite simple. Pesto or tomato sauce with some prosciutto and cheese. For the adults I made some old standbys with slightly more grown up flavours. Some with caramelized red onion with Cambazola and thyme, others with basil pesto, Boursin cheese, bocconcini and arugula and a few (as pictured above) with mixed mushrooms, Brie, fresh thyme and a hit of truffle oil.

When it comes to topping a pizza crust I subscribe to the “less is more” school of thought. Three or four carefully chosen ingredients is the most I tend to put on my pizza as I think that allows each ingredient to shine.

The kids happily ate their slices before heading off to play and then we started production on the adult pizzas which flew off the cutting boards as soon as they emerged from oven. By the end of the evening we were left with just the crumbs.

My cooking partner and sweet friend Sarolta took over the pizza making duties part way through the party so that I could do some socializing and take a few photos. She and her husband Ross made an amazing potato, parmesan and rosemary pizza. They used both fresh rosemary and also infused olive oil with rosemary to brush on the pizza base. So delicious. I am hoping that maybe she will do a guest post here and share the recipe.

Okay, on to the recipe and then on to some packing! I leave in two days! Next post…Miami!

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5 Responses to Mushroom and Brie Pizza with Thyme and Truffle Oil

  1. Cheriak says:

    Yum. That’s all. Just yum!!

  2. It was nice to be there, unlike all other years, without being covered in softball diamond dust.


  3. Sheryl says:

    Two Days!! Where did that month go?? Thank God for Skype……..
    I’ll always be thinking about you on your Big Adventure, I know you will find amazing, surprising, and wonderful things wherever you are. I love you, my friend!

  4. Esther says:

    What a yummy combination! I want to eat this now!

  5. Tracy says:

    I’m going to have to try your pizza dough recipe. It’s so different from mine—I’m curious about the results…Maybe this weekend—we’ll have to buy some mushrooms at the market, too.

    You must be in Miami by now. I hope your trip was uneventful and the weather is cooperating.

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