Make this quick and easy baguette pizza for dinner! Made with salty, savory prosciutto, earthy mushrooms and our creamy, umami-rich Hay There Truffle Gouda. Naturally grown Italian black summer truffles give this Gouda its distinctive woodsy aroma and deep notes of earthy wild mushrooms.


• 1 tablespoon olive oil
• Salt & pepper
• 8 oz of baby bella mushrooms, sliced thin
• 1.5 oz of prosciutto, cut into thin strips
• 1 loaf of French bread or baguette
• 2 cloves of garlic, minced
• 6 oz of shredded Hay There Raw Milk Gouda with Truffle
• Chopped parsley for garnish

baguette pizza recipe


  1. Arrange a rack in the middle of the oven and heat to 400°F.
  2. Heat the oil in a large frying pan over medium heat until shimmering. Add the mushrooms and the garlic. Sauté, stirring occasionally, until the mushrooms are cooked and deep brown in color, about 7 minutes. Season with salt and pepper to taste.
  3. Cut the bread in half lengthwise. Place the halves cut-side up on a baking sheet. Drizzle olive oil over the bread.
  4. Spread the shredded Hay There Truffle Gouda generously and evenly over the two slices of bread.
  5. Add the mushrooms evenly and pieces of prosciutto.
  6. Bake until the bread is heated and the cheese is melted and bubbly, about 10 minutes.
  7. Cut into smaller pieces for serving. Garnish with parsley and enjoy!

prosciutto and truffle pizza

truffle gouda pizza