Pizza Bianco w/ Zucchini & Truffle Cream

Pizza:

Truffle cream (make this one first and allow it to cool):

Roughly chop the mushrooms and fry in a frying pan with oil.
Add finely chopped garlic halfway through and cook until they are both heavily browned.
Put the mushrooms in a bowl and blend using an immersion blender.
Add truffle oil and salt and pepper to taste. Keep in mind that truffle oil is quite flavorful and could be overpowering, so 1/2 a teaspoon should be enough.
Lastly, add spread to the cream and stir.
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Slice about 1/2 zucchini thinly (about 1 mm) using the slicer on a grater or with a mandolin. Then put it in a bowl, add the olive oil and massage it into the zucchini.
Spread a layer of Spread onto the pizza and then cover the base with the zucchini.
Slice up some cherry tomatoes in halves and place them evenly on the pizza.
Sprinkle on some salt and pepper.
Bake the pizza in the oven on highest heat until it is golden around the edges.
Serve as hot or cold with truffle cream and a basil leaf on each slice.

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