300g pizza dough (Recipe mailer #18)
2 Mediterranean potatoes, peeled
200g Taleggio cheese, thinly sliced
15ml truffle oil
1 tablespoon thyme leaves
NoMU Just Salt
NoMU Just Pepper
Preheat the oven to 200°C.
Divide the dough in half and roll on a floured surface into 2 ovals.
Slice the potatoes very thinly. The slices must almost be transparent.
Brush the pizza bases with some of the truffle oil.
Arrange the cheese on the pizza base so that most of the base is covered.
Cover the cheese with the potato slices and scatter with thyme leaves.
Season with NoMU Just Salt and NoMU Just Pepper and pop into the hot oven for 15-20 minutes or until the cheese has melted and the pizza has browned nicely.
Remove from the oven and drizzle the remaining truffle oil all over the pizza.
NOTE: Talleggio can also be replaced with Camembert, Brie or Reblochon.
Makes 2 pizzas
Wine suggestions
Lusty crusty pizza with earthy flavours of potato, thyme and truffle begs for a red wine. It's a fun dish so you want a fun wine. Chilled Kleine Zalze Cellar Selection Gamay Noir 2008-get it into an ice bucket for 30 minutes at least. See through garnet-purple in colour as a young red wine should be, delicate of body as you would expect from the Gamay grape and bags of fruit, particularly cherries, red, black and white and some ripe banana too. The flavour just lingers. Yummy!
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