Pizza is a great canvas for experimentation, and there are few better times to experiment than when your refrigerator is packed with the bibs and bobs left over from an indulgent holiday meal (though of course, it would be delicious anytime of year). That’s how this Crispy Roast Potato and...
Method
This recipe would suit a variety of dough styles, but neo-Neapolitan pizza, sourdough, or Ooni’s classic pizza dough would all be great fits. Be sure to prepare your dough ahead of time to ensure it rises at room temperature before getting started.
Fire up your Ooni pizza oven. Aim for 500°C on the baking stone inside. Check the temperature quickly and accurately using the infrared thermometer.
On a lightly floured surface, stretch out your dough. Lay it over a floured peel and use a pastry brush to evenly coat the surface of the dough with truffle oil (or using a spoon, drizzle it over the dough in a spiral, gently spreading it out with the back of a spoon). Distribute the torn chunks of Brie evenly over the pizza, followed by the crushed roasted potatoes. Put a sage leaf on each quarter of the pizza, then add a generous layer of fior di latte on top. If you wish, finish with a few slices of preserved black truffle to your taste.
Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, turning the pizza every 30 seconds to ensure an even cook.
Remove the cooked pizza and top with a drizzle of balsamic reduction. Cut into 6 slices and serve immediately.
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