Pizza without tomato, topped instead with mozzarella, rocket and white truffle cream. The cream goes on after baking, so its aroma stays fresh.
Servings: 2 servings (1 pizza, about 30 cm) · Time: 25 min
Ingredients
- 250 g pizza dough (ready-made or homemade)
- 125 g mozzarella (fior di latte), well drained
- 3–4 tbsp White truffle cream, 180 g (Luck Pilze)
- A handful of rocket
- 20 g Parmigiano Reggiano shavings
- Extra virgin olive oil and a pinch of salt
- A little flour or semolina for shaping
Method
- Preheat the oven to its highest setting (at least 250 °C) with a baking tray or pizza stone inside.
- On a floured surface, stretch the dough by hand into a round of about 30 cm.
- Brush lightly with olive oil, season with a little salt and scatter over the torn mozzarella.
- Slide onto the hot tray and bake for 8–10 minutes, until the crust is golden.
- As soon as it comes out of the oven, dot the white truffle cream all over the pizza.
- Top with rocket and Parmigiano shavings, drizzle with olive oil and serve at once.
Our tip
Drain the mozzarella well, or leave it on kitchen paper for a few minutes, so the pizza stays crisp.
