Potato, sage and truffle pizza
Potato, sage and truffle pizza
I first learned to make pizza from my Dad. It was usually on a Saturday afternoon when I’d smell the dough rising in the hot water cupboard. I was always in charge of the toppings (mixed seafood and pineapple was a firm favourite), although I’m not sure why because I always ate half of the toppings before they found their way onto the pizza.
I like the minimal approach to pizza adopted in Italy (my approach has always been more is more). The margherita pizza - tomato, basil and mozzarella - is a classic example of how simple really is best, and it’s the only pizza Nicolò ever orders.
The recipe for this post is actually not inspired by a pizza I had in Italy, but by one you can get in London at Crate Brewery in Hackney Wick (in Rome they have a variant of Pizza Al Taglio which is similar). I’m obsessed with sage and truffle. Add some cheese and potato to the mix and it’s a yes from me. You could also add some blue cheese or pork and fennel sausage to make it even more indulgent (but simple, keep it simple). Enjoy!
Makes 2 pizzas
Ingredients
For the pizza dough
1 cup warm water
1 tsp dried yeast
2 tbsp olive oil
2 ½ cups strong white flour
½ tsp salt
½ tsp sugar
For the topping (per pizza)
1 medium sized potato
1 large ball fresh mozzarella
½ cup parmesan cheese, grated
Fresh sage leaves
Truffle oil
Flaky sea salt
Freshly cracked black pepper
Method
To make the pizza dough, place the warm water in a large mixing bowl and add the yeast. Let sit for a few minutes until the yeast dissolves, then add the olive oil and stir to combine. Add the flour, salt and sugar to the bowl and stir together with a fork until the dough starts to combine.
Turn the dough out on to a floured work surface and knead for about 5 minutes, until smooth and elastic. Transfer the dough to a well-oiled bowl, cover with a damp tea towel and leave to rise in the warmest place in your house for about 1-2 hours, until doubled in size.
When the dough has risen, take it out of the bowl, divide it in half and work each half with your hands, forming a smooth ball. Set the dough balls aside on a lightly oiled tray for about 1 hour until they have risen again.
Preheat your oven to about 250°C. On a lightly floured work surface, use a floured rolling pin or empty wine bottle to roll the dough into a large circle.
To prepare the toppings, peel and grate the potatoes. Place the grated potatoes on a clean tea towel and twist over the sink to wring out as much liquid as possible.
Spread the grated potatoes over each pizza base, then break up the mozzarella and place over top. Lastly, scatter over the grated parmesan and fresh sage leaves, and drizzle over the truffle oil.
Transfer the pizza to a pre-heated baking tray or pizza stone and place in the oven for about 10-12 minutes until the base is crisp and golden-brown around the edges and the cheese on top has melted.
Finish with some flaky sea salt, freshly cracked black pepper and little more truffle oil.
