300g pizza dough, homemade or store-bought
2 Mediterranean potatoes, peeled
200g Taleggio cheese, thinly sliced
15ml truffle oil
1 tbsp fresh thyme leaves
NOMU Sea Salt and NOMU Black Pepper
Preheat the oven to 200°C.
Divide the dough in half and roll on a floured surface into 2 ovals.
Slice the potatoes very thinly – they must almost be transparent.
Brush the pizza bases with some of the truffle oil, then arrange the cheese on top so that most of the base is covered. Cover the cheese with the potato slices and scatter with thyme leaves.
Season with Sea Salt and Black Pepper and pop into the hot oven for 15-20 minutes or until the cheese has melted and the dough has browned nicely.
Remove from the oven and drizzle the remaining truffle oil all over the pizza.
Tips: Talleggio can also be replaced with Camembert, Brie or Reblochon.
300g pizza dough, homemade or store-bought
2 Mediterranean potatoes, peeled
200g Taleggio cheese, thinly sliced
15ml truffle oil
1 tbsp fresh thyme leaves
NOMU Sea Salt and NOMU Black Pepper
Preheat the oven to 200°C.
Divide the dough in half and roll on a floured surface into 2 ovals.
Slice the potatoes very thinly – they must almost be transparent.
Brush the pizza bases with some of the truffle oil, then arrange the cheese on top so that most of the base is covered. Cover the cheese with the potato slices and scatter with thyme leaves.
Season with Sea Salt and Black Pepper and pop into the hot oven for 15-20 minutes or until the cheese has melted and the dough has browned nicely.
Remove from the oven and drizzle the remaining truffle oil all over the pizza.
Tips: Talleggio can also be replaced with Camembert, Brie or Reblochon.
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