Truffle Pizzetta Recipe
Ricotta, Mozzarella, Fontina (add pata negra – $10)
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Ingredients
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Dough
Toppings
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until frothy.
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center, add the activated yeast mixture and olive oil. Mix until a dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
Prepare the Cheese
In a bowl, mix together ricotta, mozzarella, and fontina cheeses until well combined. Set aside.
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up.
Assembly and Baking
Shape the Dough
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll or stretch it out into a thin round shape (about 10-12 inches in diameter).
Add Toppings
Transfer the shaped dough onto a piece of parchment paper. Spread the cheese mixture evenly over the dough, leaving a small border around the edges. Drizzle with truffle oil.
Bake the Pizzetta
Carefully slide the parchment with the pizzetta onto the preheated pizza stone or baking sheet. Bake for about 10-12 minutes, or until the edges are golden and the cheese is bubbling.
Finish and Serve
Remove the pizzetta from the oven. If using, layer the pata negra on top and scatter fresh basil leaves. Finish with freshly cracked black pepper. Slice and serve immediately.