I know, I know for someone who isn't all that crazy about potatoes I sure do make a lot of them. I swear there's a method to my madness, even if I'm not entirely sure of it at all times. It's true I'm not big on potatoes but I do love pizza and when I saw a Food Network chef say this was one of his favorite pizzas I knew I had to try my hand at it.
Now I didn't actually have a recipe to go by so I went based on what ingredients the celebrity chef claimed were on the pizza. I actually had some prized white truffle oil in our pantry from our trip to France and I knew this was a perfect time to break it out.
The pizza is quite simple but actually has a surprisingly rich and complex taste to it. It does call for some specialty ingredients, but the star of the pizza is just regular, ordinary, everyday potatoes. I like to use Yukon Gold potatoes for this recipe but really any potato you prefer will do just fine. If you can't get your hands on some white truffle oil go for some high quality olive oil, it will alter the taste slightly but it will still taste just as delicious.
White Truffle Potato Pizza
Yield: 4 Servings
Prep Time: 30 minutes I Bake Time: 15 minutes
- Pizza dough (homemade or store bought, you can find my homemade recipe here)
- 1 pound Yukon Gold Potatoes boiled, cooled and peeled
- 4 ounces shaved Pecorino Romano
- 4 ounces shredded mozzarella
- White Truffle Oil
- Salt & Pepper
Preheat your oven to 450 degrees and prepare a pizza shell. To do this grease whatever pan you plan to make your pizza in and place the dough inside. Use your fingertips to flatten and stretch out the dough so it is covering your entire pan. Once you have done this sprinkle a little cheese on top and pop the dough in the oven.
The goal here is to cook the dough slightly so it wont shrink on you later when you add the toppings on. This will also allow you to have a fully cooked dough without overcooking or drying out your toppings. Keep a close on the dough while your are cooking the shell, if it starts to shrink you can take it out and stretch. The shell is done when it no longer looks raw, just very, very under cooked. It should be very light in color, that is exactly what you want.
In the meantime take your potatoes and cut them into 1/8" slices. Once your shell is ready sprinkle the mozzarella cheese over the top evenly and then layer the potato slices on the shell covering the entire pizza. Top generously with the shaved Pecorino Romano and add salt and pepper to taste.
Put the pizza in the oven and cook it for another 8-10 minutes. Once you removed the pizza from the oven drizzle a little white truffle oil on top and add a little more Pecorino Romano on top for texture.