Preparation:
- Roll out the pizza dough on a baking tray.
- Spread some tartufata sauce on the bottom of the dough, add pieces of mozzarella.
- Preheat the oven to 210°C. Bake in the oven (10 to 15 min).
- Once the pizza is ready, add the arugula, black truffle oil, hazelnut oil, and fleur de sel.
- Finish with slices of fresh truffle cut with a truffle razor and the crushed roasted nuts.
Variation: You can mix the tartufata sauce with fresh cream, to taste, and use it as a base for the pizzette. Alternatively, you can use white truffle cream.
Food and wine pairing : The truffle pizza goes perfectly with mature red wine such as a Volnay premier cru, a Chambolle-Musigny premier cru, a Saint-Nicolas-de-Bourgueil, a Pomerol or a Givry premier cru.
Ingredients:
- 300 gr pizza dough
- 100 gr of mozzarella di bufala
- 3 tablespoons of Tartufata Sauce
- pine nuts and walnuts, roasted and crushed
Trim and finish :
- 10gr of black truffle
- 40 gr of Arugula
- 2 ml black truffle oil
- hazelnut oil
- fleur de sel (coarse salt)