Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven to preheat. Lightly flour a clean surface and roll out the pizza dough into your desired shape, typically a circle about 30-35cm (12-14 inches) in diameter. Transfer the dough to a pizza peel dusted with cornmeal or parchment paper.

Heat 15ml (1 tbsp) of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released most of their moisture, about 5-7 minutes. Add the minced garlic, salt, and pepper, and cook for another minute until fragrant.

Spread the remaining 15ml (1 tbsp) of olive oil evenly over the pizza dough, leaving a small border for the crust. Distribute the sautéed mushroom and garlic mixture evenly over the olive oil. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the mushrooms.

Carefully slide the pizza onto the preheated pizza stone or place the parchment paper with the pizza directly onto the oven rack. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Once baked, remove the pizza from the oven. Drizzle generously with truffle oil and sprinkle with fresh chopped parsley. Let it rest for a minute or two before slicing and serving.