Pizza Bianca with Potato, Pine Nuts & Truffle
I don’t think I’ve ever stuck to a diet for more than 48 hours tops. So, instead of torturing myself with unrealistic January fad diets, I’m cutting my losses and thoroughly enjoying this potato based pizza!
Pizza Bianca simply translates to ‘white pizza’; a Roman style of pizza void of its typical tomato based sauce. With a thin and crispy base, this pizza is perfect cut into slices and shared with a group of friends.
To ensure evenly thin slices of potato, I would advise using a mandolin. (I bought this handheld OXO mandolin last year and it’s amazing…plus it saves any potential knife blunders!)
Makes two pizzas
200g strong bread flour
1 tbsp evoo
1 tsp dried yeast
120ml tepid water
150g new potatoes (finely sliced)
2 tbsp evoo
Zest of 1 lemon
50g parmesan (grated)
25g capers (chopped finely)
25g pine nuts (toasted)
2 tsp truffle oil
Handful basil leaves
To make the dough, sieve flour and yeast into a mixing bowl with a pinch of salt. Add the olive oil and mix together. Slowly add the water, stirring to ensure all ingredients are combined.
Knead the dough for around 5 minutes or till soft and stretchy. (If you find the dough starts to stick, simply add a little more olive oil).
Evenly split the dough into two balls, place on a lined baking tray and cover with a damp tea towel. Leave the dough to rise in a warm place for an hour, in which time the dough should have doubled in size.
Preheat your oven to 220°C.
Using your hands, mix the sliced potatoes in a large bowl with a tbsp of olive oil and a pinch of salt/black pepper.
Lay the sliced potatoes on a lined baking tray and roast in the oven for around 6 minutes or until a warm golden colour. Set aside for now.
In a small bowl, slowly mix together the mascarpone, parmesan, lemon zest and capers. Season with salt and pepper and set aside.
Lightly grease two large baking trays with some olive oil. Dust a rolling pin and your surface with flour and begin rolling each piece of dough out into a thin rectangular sheet.
Carefully transfer both sheets to the baking trays and lightly spread with the mascarpone mixture. Layer the potatoes on top and drizzle with truffle oil before baking for around 10 minutes till the base and crusts are crispy.
To serve, garnish with pine nuts and torn basil leaves.