Recipe: Truffle pizza
Truffle adds its unique aroma and umami savouriness to any ingredient with which it comes in contact. Its flavour marries perfectly with butter, cream and eggs and – for a reason that’s hard to fathom – truffle goes exceptionally well with food that is white: potato, rice, bread or pizza dough, cauliflower, pasta and fish.
If you can’t get hold of a fresh truffle, use additional truffle oil in these recipes and consider using slices of preserved truffle for garnish. Quantities will vary according to strength. To source a fresh truffle in season, contact the NZ Truffle Association.
*This quantity makes two regular-sized pizzas or four small ones.
3 teaspoons active dry yeast
240g lukewarm water
pinch of sugar
400g flour (Italian 00 grade,
1 teaspoon salt
2 tablespoons olive oil
75ml dry white wine
leaves from 3 sprigs of thyme
1 tablespoon cornflour
30g grated parmesan
½ teaspoon truffle oil
salt to taste
1 ball fresh mozzarella, sliced
To serve: 20g truffle, olive oil,
extra sprigs of thyme
For the dough:
Dissolve yeast in warm water with a pinch of sugar and leave for a few minutes to give the yeast a head start. Place flour and salt in a large bowl, make a well in the middle and pour in the yeast mixture and olive oil. Use your hands to make a dough then transfer to a lightly floured bench and knead for about 8 minutes until smooth and elastic. Form into a ball, place in an oiled bowl, cover with a damp tea towel and leave to rise in a warm place until doubled in size, about 1 hour.
For the topping:
Combine cream, wine and thyme leaves in a saucepan, bring to the boil then immediately lower heat and simmer for about 1 minute. Dissolve cornflour in a little water and gradually stir into cream until it thickens to a medium custard. Remove from heat. Add parmesan and truffle oil. Add salt to taste and allow to cool.
Preheat oven to 230°C. Divide dough into 2 balls and prepare one pizza at a time. Flatten and stretch dough into a thin disc on a lightly floured baking sheet. Spread with truffle-cream mixture, top with slices of mozzarella and bake in oven for 15-20 minutes until crispy on the bottom and browned on the rim.
Remove from oven, shave truffle over the top, drizzle with olive oil and garnish with extra sprigs of thyme.
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