Tartufo Recipe

Preheat and prepare

Place a pizza stone or heavy baking sheet in the oven and preheat to 250°C (480°F) for at least 40 minutes. If using a home oven that reaches 300°C, aim for that higher temperature. Dust a pizza peel or the work surface with semolina or cornmeal.

Stretch or roll the pizza dough ball on a lightly floured surface to a 10–12 inch (25–30 cm) round, keeping a slightly thicker 1–1.5 cm rim. Transfer the stretched dough to the dusted peel or a piece of parchment.

Brush the dough very lightly with 1 tablespoon extra-virgin olive oil, leaving the rim dry for better browning.

Crush the San Marzano tomatoes by hand or with a fork in a bowl until slightly chunky. Stir in 1 teaspoon salt, 1 teaspoon olive oil and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning.

Spread an even thin layer (about 3–4 tbs) of the seasoned tomatoes over the center of the dough, leaving the rim clear. Do not overload — the pizza should remain light.

Tear the fior di latte into small pieces and distribute them evenly over the tomato layer so the cheese is spread but not overcrowded. Total cheese should be about 150 g.

Slide the pizza onto the preheated stone or baking sheet. Bake for 6–8 minutes at 250–300°C (depending on oven), until the crust is blistered and golden and the cheese is melted and bubbly. Rotate halfway for even cooking.

When the pizza comes out of the oven, immediately arrange the thin slices of Coppa di Parma (80 g) on top so the delicate meat warms without becoming crisp.

Dot or streak the hot pizza with 2 tablespoons of truffle cream: either place small spoonfuls and gently spread into thin lines, or warm the truffle cream slightly and drizzle for a smoother finish. The heat from the pizza will release aromatics.

Scatter the fresh rocket (30 g) over the pizza, then drizzle with 1 teaspoon extra-virgin olive oil. If using, shave or grate 1 tablespoon Parmigiano-Reggiano over the top.

Let rest for 1 minute, then slice into 6 pieces and serve immediately so the truffle aroma and the contrast of warm pizza with cool peppery rocket are at their best.