2 Tbsp. Single Varietal Extra Virgin Olive Oil or choose one of of these options:
Herbes de Provence Infused
Wild Mushroom & Sage Infused
Tuscan Herb Infused
Basil Infused
For the Toppings:
1 Large potato, sliced on a mandoline slicer on thinnest setting
1 C Sour Cream or greek yogurt
8 medium mushrooms hand sliced thinly
1 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
Olivia's Black Truffle Salt or Olivia's White or Black Truffle Oil
Salt & Pepper to taste
Rosemary
Thyme
Oregano
Optional: Crispy bacon, or Prosciutto, Shallots, red or green peppers, spicy peppers, artichoke hearts, Kalamata Olives, green olives, black olives, capers.
Instructions for the Dough:
Using a medium-large bowl, blend all the ingredients to form a soft dough and let rest 5 minutes.
Knead the dough by hand for 7-8 minutes (or 5 minutes in a stand mixer) and place in a lightly oiled bowl, covered to rise until the dough doubles in size.
Punch down the dough and divide into 4 equal balls.
On a lightly floured surface, press and shape the dough into a 10" circle.
Place circles on a sheet pan or pizza stone that is generously sprinkled with cornmeal.
Preheat the oven to 500 F
Assemble the Pizza:
Let the dough circles rise slightly while you finish the toppings.
Spread sour cream or yoghurt on the dough first.
Then sprinkle with spices, salt and pepper
Add the potatoes, covering the circle and overlapping slightly.
Finish with cheese and sprinkle with Black Truffle Salt.
Place the pizzas in the oven on the centre rack for 10-15 minutes until the cheese is melted and the crust is crisp.
Remove the pizza from the oven and let rest for 3-5 minutes.
Drizzle with White or Black Truffle Oil and serve.
1 Large potato, sliced on a mandoline slicer on thinnest setting
1 C Sour Cream or greek yogurt
8 medium mushrooms hand sliced thinnly
Optional: Crispy bacon, or Prosciutto, Shallots, red or green peppers, spicy peppers, artichoke hearts, Kalamata Olives, green olives, black olives, capers, rosemary, thyme, oregano, Olivia's Black Truffle Salt or Olivia's White or Black Truffle Oil ( a very small drizzle, they are intense)
Salt and pepper, generously sprinkle potato layer.
1 C Grated mozzarella cheese, and/or grated parmesan cheese
Directions
Dough
Put the flour in a medium sized bowl, add the rest of the ingredients to form a soft dough. Let rest 5 minutes
Knead dough by hand for 7 to 8 minutes or in stand mixer for about 5 minutes
Place dough in a lightly oiled bowl, cover and place in a warm place to rise until dough doubles in size
Punch down dough to de-gas. Divide dough into 4 equal balls
To shape pizza, take a ball and press into a disc shape; lightly flour top and bottom and gently press and pull dough with your finger tips, turning often to create a 10 inch circle.
Place completed dough on a sheet pan, pizza pan or a stone, generously coat pan with a sprinkle of cornmeal. Preheat oven to 500F
Assembling Pizza
Let dough rise slightly, while you collect the rest of the toppings.
Put the sour cream or yogurt on the dough first, then the spices and salt and pepper.
Add the potatoes, thoroughly cover dough, add remaining ingredients as you desire.
Finish with cheeses
Put pizza in oven on middle to upper half of oven, for 10 to 15 minutes, or until cheese is melty, and crust is crisp.
Remove pizza from oven when done; let rest for 3 to 5 minutes, dust with a finishing salt like Olivia's Maldon Flake Salt or Saltwest Rainforest Flor de Sal, and a drizzle of Extra Virgin Olive Oil or which ever oil you used in the dough
