Our Truffle Fusion pizza is a luxurious celebration of earthy flavors and Canadian influences. We start with a sourdough base fermented for 96 hours, enhanced with a subtle touch of Canadian maple syrup in the crust. The base is spread with our housemade black truffle cream and topped with a medley of wild mushrooms including porcini, chanterelle, and oyster varieties. Aged Quebec Gruyère cheese adds nutty depth, while fresh arugula and a finishing drizzle of white truffle oil elevate this pizza to gourmet heights.
The Truffle Fusion represents the perfect marriage of luxurious Italian ingredients and premium Canadian produce. This pizza embodies our philosophy of combining old-world traditions with innovative techniques to create a truly unique culinary experience.
Our journey to create this pizza began with a quest to showcase the earthy richness of truffles in a way that would complement rather than overpower. The result is a harmonious blend of subtle truffle notes with the umami depth of wild mushrooms, the nutty complexity of aged Gruyère, and the bright pepperiness of fresh arugula.
The foundation of this pizza is our signature sourdough, which undergoes a 96-hour cold fermentation process. What makes this crust special is the addition of a small amount of genuine Canadian maple syrup, which doesn't create sweetness but rather enhances the natural fermentation and adds a subtle complexity to the flavor profile that pairs beautifully with the earthy toppings.
Each season, our chef selects wild mushrooms at the peak of their flavor. In spring, you might find morels; summer brings chanterelles; fall offers porcini; and winter showcases king oyster varieties. These mushrooms are gently sautéed with shallots, thyme, and a splash of white wine to enhance their natural flavors.
Our truffle cream is made in-house using preserved black truffles, mascarpone, and a touch of garlic. The Quebec Gruyère we use is aged for a minimum of 12 months to develop its distinctive nutty character. After baking to perfection in our wood-fired oven, the pizza is finished with fresh arugula and a light drizzle of premium white truffle oil, creating a sensory experience that engages both aroma and flavor.
Allergens: Contains wheat (gluten), dairy, and alcohol (trace amounts). Our kitchen handles nuts, eggs, and other allergens.
Worth every penny! The truffle flavor is perfectly balanced - present but not overwhelming. The combination with the wild mushrooms and that incredible maple-infused crust is nothing short of genius. This is what gourmet pizza should be.
As someone who usually finds truffle to be overwhelming, I was pleasantly surprised by how beautifully balanced this pizza is. The sourdough crust is exceptional - chewy yet light with a subtle complexity I've never experienced before. The seasonal mushrooms (I had chanterelles) were perfectly cooked. A truly luxurious pizza experience worth splurging on.
The flavor combination is exceptional, and I love the attention to detail with seasonal mushrooms. My only critique is that I wish the crust had a bit more char from the wood oven. Still, the truffle cream base is to die for, and the Quebec Gruyère adds the perfect nutty flavor that complements the earthiness of the mushrooms.
Yes, our Truffle Fusion is vegetarian-friendly. It contains dairy but no meat or fish products.
Yes, we use genuine preserved black truffles in our truffle cream and premium white truffle oil as a finishing touch.
We believe in using ingredients at their peak of freshness and flavor. Different varieties of wild mushrooms thrive in different seasons, so we adapt our blend to showcase the best available options throughout the year.
Our sourdough undergoes a 96-hour cold fermentation process, which develops complex flavors and improves digestibility. The addition of a small amount of Canadian maple syrup enhances fermentation and adds subtle complexity that pairs beautifully with the earthy toppings.
While the Truffle Fusion features luxury ingredients, we carefully balance the richness of the truffle cream and cheese with the brightness of fresh arugula. The long-fermented sourdough crust is lighter and more digestible than traditional pizza dough, creating an elevated experience that's satisfying without being overwhelming.
