I kind of have an obsession with truffle oil. Its been a couple of years now and I’m finally ready to admit it. While it can be overpowering, if used properly, it is heaven.
I found this recipe on the Food Network a while ago and have made it many times since. Also, this is the best pizza dough recipe that I have found. I’m fond of a thicker pizza so this one is perfect!
Pizza Dough Recipe (adapted from one by Bobby Flay)
- 3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
- 1 tablespoon sugar
- 1 envelope instant dry yeast
- 2 teaspoons kosher salt
- 1 1/2 cups water, 110 degrees F
- 2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Truffle Pizza (adapted from a recipe by Emeril Lagasse)
- 1 pound new potatoes, thinly sliced, blanched
- 1 cup red onions, julienned
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 1/2 cup grated Parmigiano-Reggiano cheese
- Drizzle of truffle oil
- 2 tablespoons chopped chives
Preheat the oven 400 degrees F. Press each dough out into a 10-inch circle about 1/2 to 1-inch thick. Lightly brush the dough with olive oil. Divide the potatoes into two portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra virgin olive oil. Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden brown. Garnish the pizza with chives.
As you can see from the pictures, I also added some mozzarella, sliced mushrooms, and sausage.