Fresh Truffle Potato and Mushroom Pizza

 

 This is a very simple, easy to make, delicious pizza

 

Base & Cheese:

• 1 homemade pizza dough ball (or store bought base)

• 1 cup fresh whole-milk ricotta

• .5 cup shredded fontina or gruyère cheese

• 2 tablespoons unsalted butter (melted, to brush the crust)

Toppings:

• 10- 15g fresh black truffle (per pizza)

• 1 small Dutch Cream or Desiree potato, sliced paper-thin on a mandoline

• 150 mixed wild mushrooms (chanterelles, porcini, or cremini), thinly sliced

• 1 clove garlic, minced

• 2 tablespoons fresh thyme leaves

• Mount Zero Pink Lake Salt and freshly cracked black pepper

Method

1. Prep the Potatoes: Soak paper-thin potato slices in cold water for 10 minutes to remove starch. Drain and pat completely dry with a paper towel so they crisp up instead of steaming.

2. Sauté the Mushrooms: Heat a splash of olive oil in a pan over high heat. Add the mushrooms and garlic, sautéing for 3 to 4 minutes until golden. Stir in the fresh thyme, then remove from heat.

3. Build the White Base: Stretch your dough to a 12-inch circle. Spread the fresh ricotta evenly over the dough, leaving a 1-inch border for the crust.

4. Layer the Toppings: Arrange the dried potato slices and sautéed mushrooms evenly over the ricotta. Top with the shredded fontina cheese and a sprinkle of flaky sea salt.

5. Bake Hot: Preheat your oven with a pizza stone inside to 250C. Bake the pizza for 10 to 12 minutes until the edges are deeply golden and blistered.

6. Shave the Fresh Truffle: Remove the pizza from the oven and immediately brush the crust with melted butter. Use a dedicated truffle slicer or microplane to shave the fresh truffle generously over the hot cheese right before serving.