MAKES ONE 10- TO 12-INCH PIZZA
I serve this pizza for brunch every chance I get. Earthy Peruvian purple potatoes and truffle in a creamy white sauce make a perfect match of flavors and textures. —CHAD
1 ball (about 250 g) Sourdough Pizza Dough (here)
½ tablespoon sea salt
2 medium purple-flesh potatoes
½ tablespoon good-quality truffle oil
¾ cup Cauliflower Mornay Sauce (here)
Drizzle of best-quality extra-virgin olive oil or truffle oil
1 tablespoon fresh rosemary leaves
Flake salt, such as Maldon
Freshly ground black pepper
Shaved fresh black truffle, optional
Preheat the oven and shape the pizza dough according to the directions here.
Mix 4 cups warm water with the sea salt in a bowl. Slice the potatoes paper-thin on a mandoline and place in the bowl. Toss well to help release the potato starch, then let soak for 5 minutes. Drain the potatoes and rinse with cold water. Pat dry.
Flour a wooden pizza peel or rimless baking sheet and place the shaped dough on it.
Mix the truffle oil into the Mornay. Spread the sauce evenly over the dough all the way to the rim. Place the potato slices around the pie, drizzle on the olive oil, and scatter on the rosemary, flake salt, and pepper.
Bake the pizza according to the directions here.
Use a peel or baking sheet to remove the pizza from the oven and transfer to a cutting board. Finish the pie with another drizzle of olive oil. If using fresh truffles, shave a generous amount all over the pizza. Serve hot.