Go Back
+ servings

Beef Carpaccio & Truffle Pizza

Beef Carpaccio & Truffle Pizza is an absolutely extravagant pizza that I love making at home. It’s a perfect date night pizza for two.
Total Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: beef carpaccio, black truffle, homemade pizza dough, Pizza, truffle oil, white truffle
Servings: 2
Calories: 804kcal
Author: Stacey Mincoff


  • Pizza stone
  • Pizza Peel


  • 1/2 Foolproof & Easy Pizza Dough Recipe
  • 4 Ounces Filet Mignon cut very thin
  • 4 Ounces Fresh Mozzarella Cheese
  • 1/2 Cup Baby Arugula about a handful, also known as rocket
  • 1 Tablespoon Truffle Oil
  • 1/4 Cup Parmigiano Reggiano Cheese shaved
  • 1 1/2 Teaspoons minced truffle or shaved truffle, optional
  • Salt and pepper to taste
  • Cornmeal for dusting peel


  • Preheat your oven and the pizza stone to 500°F/260°C/Gas Mark 10
  • Place your pizza stone in the oven during the preheat and wait at least 20 minutes more after the oven has reached temperature before placing the pizza on the stone.
  • It’s best to freeze your filet mignon at least two hours before slicing. If not using a meat slicer, slice it as thin as you can with a very sharp knife and then sandwich the slices between plastic wrap, parchment or wax paper, and pound with something flat (mallet, saucepan, etc.). Do this on a cutting board to protect your countertop.
  • Lightly flour your countertop and roll your dough out to desired thickness. I recommend 1/8 inch/3.17mm thick and about 10 inches/25.4cm in diameter. Generously coat your pizza peel with cornmeal or semolina to prevent pizza from sticking to peel and/or pizza stone.
  • Gently place your rolled out dough onto the pizza peel, evenly top with fresh mozzarella cheese. *see notes if using minced truffles or truffle zest.
  • Slide the pizza onto the pre-heated stone and bake for 5-7 minutes or until bottom of crust is turning brown (you can use a spatula to check by lifting an edge). 
  • Once pizza crust is done and cheese is bubbling, remove from oven, place on cutting board and top with the thinly sliced beef, salt and pepper, arugula, parmigiano reggiano cheese shavings, and optional truffle slices. Finish by drizzling with truffle oil.  


If using truffle zest, I would recommend sprinkling that onto the cheese before or after if comes out of oven, and before placing the beef and other ingredients just because it will look better. The same goes for the minced truffle. Sliced truffle should always go on top for presentation.


Calories: 804kcal | Carbohydrates: 52g | Protein: 36g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 93mg | Sodium: 588mg | Potassium: 360mg | Fiber: 3g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 459mg | Iron: 4mg