I absolutely love truffles!!! I was trying to decide on a theme for the cold winter months, and then last weekend my friend Michelle went to a Farmer's Market and brought back a jar of treasured black truffles and voilà it was decided. I was filled with such joy, my heart pounding loudly against my chest as I held that jar of black truffles in my hands, my brain trying to figure out the delicious recipes I would make.Black truffles are a prized commodity as they are hard to come by and do not come cheap. Black truffles are another reason to look forward to winter as this wonderful ingredient once more appears in supermarkets, markets and grocery store. Truffles need to be preserved in an airtight container and cooked soon after they are removed from their container as they lose their wonderfully complex aroma very quickly. This week I will be sharing my recipe for Truffle and Potato Pizza which was inspired by a trip to Fredericksburg in the Texas Hill Country. Join me in January and February my 'Treasured Truffles' Series. Enjoy!!!
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients (serves 4)
14-15inch/36-38cm pizza dough
1 tablespoon olive oil
1 tablespoon truffle oil
4oz/0.25lbs/113g medium-hard goat cheese, grated
1 potato, boiled, halved and then sliced thinly
½ a black truffle, sliced very thinly
Freshly ground black pepper to taste
Method
Preheat the oven to 400°/200°C
Grease a pizza pan with the olive oil
Place the pizza dough on the pizza pan, then drizzle the surface of the pizza with truffle oil
Top the pizza with goat cheese, potatoes, truffles and black pepper (reserve a few piece of truffle for garnish)
Place pizza in the oven and bake for 15 minutes or until the dough is crisp and brown
Tips: You can also use naan or pita bread as pizza base. Both make a delicious, crisp pizza base. Remove the truffle from its container just before you are ready to use it in the dish as truffles lose their aroma very quickly
