There’s a pizza shop just off South Street in Philadelphia that’s usually packed shoulder-to-shoulder on any given night. The specials are written on big black chalkboards, and the open kitchen allows you to watch the hustle bustle of your food being made. They serve wine in juice glasses, just like they do in parts of Italy. And they make some seriously creative pizzas. The one I always go back for is their truffle pizza. I feel like truffle is like cilantro – you either love it or hate it, and there’s rarely an in-between. Truffle is a super earthy, pungent flavor and you need only add a little bit to your dish to pack a huge punch. I have always been a fan of truffles in risotto and especially on fries, and on pizza? That’s a big hell yes. The only thing that could make this White Truffle Pizza better is a yummy runny yolk on top. Oh look, there it is! Imagine that.
This is a white pie, meaning there is no tomato sauce. In place of tomato sauce, traditionally the base of a white pizza is a olive oil and garlic. Here we will swap out the olive oil for white truffle oil that you can find in many specialty stores and even some supermarkets. And, as always, when all else fails you can find it on Amazon. White truffle oil comes in little tiny bottles of maybe 2 ounces because you really need such a small amount for any dish. So whereas usually I would just tell you to “drizzle on the EVOO”, I’m going to have you measure out the truffle oil. If you go too far with truffle oil, you’ll ruin the pizza.
And I’m no stranger to ruining pizza. My biggest challenge is the crust, and I’m sure most wannabe pizza makers would agree with that statement. On the day I shot these photos, I got really lucky. My dough came out great and I was able to get it into an almost perfect circle on my pizza stone. The next time I tried to make it, it was a disaster. The dough completely stuck to the stone. So, while I continue to perfect a pizza dough recipe, I’m giving you an easy shortcut for this White Truffle Pizza – just buy premade pizza dough. I’ll be honest, our local Wegmans has the best refrigerated pizza dough and it comes out perfect every time. It saves so much time!
And really, the less time between you and this White Truffle Pizza, the better. Even the kids love it, which is surprising considering truffle is a bit of a “grownup” flavor. I like to serve it with a light salad like my Arugula Salad with Lemon Honey Vinaigrette. The bitterness of the arugula helps cut the richness of the pizza and balances the meal beautifully. Just make it and enjoy!
- 1 package of store bought pizza dough
- 1 cup mozzarella cheese, shredded
- 2 cups fontina cheese, shredded
- 1 1/2 Tbsp. white truffle oil
- 1 egg
- fresh basil and thyme (for garnish)
Preheat the oven to 400 degrees.
If using a pizza stone, place the stone in the oven while it is preheating. If using a baking sheet, dust it generously with all-purpose flour or semolina flour.
Unroll the pizza dough and stretch it to fit the baking sheet. If using a pizza stone, remove it from the oven, dust it generously with all-purpose flour or semolina flour and place the dough on top.
Spread the oil evenly around the dough, followed by the cheese. Bake 15-20 minutes, until crust is golden and cheese is bubbling.
Heat a frying pan over medium heat. Spray with nonstick cooking spray. Cook the egg until the whites are set. Do not flip. Slide the egg out on top of the pizza. Garnish with fresh basil and thyme.