- 200G ITALIAN TIPO FLOUR
- 50G DURUM FLOUR
- 2G FRESH YEAST
- 20G LEAVEN (SOUR DOUGH)
- 115G WATER
- 10G FINE SALT
- 2 TABLESPOONS MASCARPONE
- 2 SMALL POTATOES
- A SPRINKLING OF GOOD QUALITY TRUFFLE OIL
- SOME BITTER MIXED SALAD (RED CHRISTMAS SALAD)
- 10 SLICES GOOD QUALITY DRIED HAM
- 10G BLACK TRUFFLE
- SALT AND PEPPER TO SEASON
Mix the flour, sour dough, salt, yeast and water together to make a soft, elastic dough. Let it stand for an hour. It won’t rise much but the dough will be easier to roll out. The dough should be rolled thin. Spread a little mascarpone on the dough and cover it with a layer of thin slices of bak- ing potato. Lay them like tiles on a roof and add the thinly sliced ham.
Season with salt and pepper and sprinkle with truffle oil. Bake on a pre-heated baking stone at a minimum heat of 315C for about ten minutes. Cut the bitter salad leaves into smaller pieces and marinade in oil, lemon, salt and pepper. When the pizza is finished, take it out and garnish with crunchy salad leaves and grated truffle.