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.

INGREDIENTS

Dough
3 teaspoons active dry yeast
240g lukewarm water
pinch of sugar
400g flour (Italian 00 grade,
if available)
1 teaspoon salt
2 tablespoons olive oil

Topping
250ml cream
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

METHOD

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.

Love this story? Subscribe now!