Potato, Fontina & Truffle-Oil Pizza

Name: Potato, Fontina & Truffle-Oil Pizza
Yield: Makes 6 slices
Ingredients: Freshly ground black pepper; ¼ teaspoon kosher salt; 5 ounces (140 grams) Fontina cheese, rind removed, grated; 1 tablespoon truffle oil; ¼ cup (30 grams) all-purpose flour 1 Yukon Gold potato (about 4 ounces/115 grams); 11 ounces (310 grams) prepared white pizza dough (half of a 22-ounce/625-gram ball)

Preparation info

Makes
6
slices

Difficulty
Medium

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

In the oven, the rich, musky truffle oil and slightly nutty Italian cheese merge with the paper-thin potatoes into a decadent, golden-crisp pizza.

Ingredients

11 ounces (310 grams) prepared white pizza dough (half of a 22-ounce/625

Dinner
Lunch
Vegetarian

Method

Preheat the oven to 500°F (260°C).
Let the dough sit out until it is at room temperature. Dust a work surface with flour. Knead the dough in your hands until you’ve formed a smooth ball. Place the ball on the floured surface, dust lightly with flour, a