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a hand grabbing a slice of Truffled Potato Pizza with Ricotta and Taleggio off of a brown parchment lined baking tray

Truffled Potato Pizza with Ricotta and Taleggio

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  • Author: Whip & Wander
  • Prep Time: 35 minutes
  • Cook Time: 18 minutes
  • Total Time: 53 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven
  • Cuisine: Italian

Description

This Truffled Potato Pizza with Ricotta and Taleggio is perfect for a fancy date night in or a classic pizza night tradition.

Ingredients

Scale
  • 1/2 recipe Easy Same-Day Pizza Dough
  • 8 oz (about 1/2 cup) thick whole milk ricotta cheese*
  • 2 tbsp white truffle oil
  • 1/2 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 7 oz / 200 g Taleggio cheese, thinly sliced into 1-inch squares
  • 185 g (about 2 medium) Yukon Gold potatoes
  • 1/2 tsp Maldon salt flakes, plus more as desired
  • 2 tsp fresh chives, chopped
  • 2 tsp fresh tarragon, chopped
  • 2 tsp fresh flat-leaf Italian parsley, chopped

Instructions

  1. Because the potatoes need to soak, I suggest prepping your potatoes while your dough is still rising to expedite your pizza assembly later
    1. Scrub the potatoes with a produce brush under cold water to get rid of any dirt and debris clinging to the skin. I prefer to use a waxy Yukon Gold potato for this recipe, so there is no need to peel the skin from this variety, they just need a good scrub.
    2. Slice the potatoes very thinly. Though you can probably *technically* do this with a sharp knife and a *very* patient hand, I prefer to use a mandoline like this one, set to its lowest thickness setting for easy paper-thin potato slices of equal thickness. They should be so thin that they are semi-sheer and slightly flexible.
    3. Soak the sliced potatoes in cold water for a minimum of 15-minutes -- though 30-minutes or more is best. Transfer the sliced potatoes to a large bowl and cover with cold water. This will help rinse off any excess starch and help the potato crisp up once baked.
  2. Once your pizza dough has risen, preheat your oven to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
  3. Shape your dough. If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
    • If you are hand-stretching your dough:
      1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
      2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
      3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
    • If you are using a rolling pin:
      1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
  4. Transfer your shaped dough to the reserved baking sheet.
  5. In a small bowl combine the ricotta cheese, white truffle oil, Kohser salt, and cracked black pepper. Spread over the top of the pizza dough and using the back of a spoon spread the mixture out evenly over the dough.
  6. Top the ricotta mixture with the sliced Taleggio cheese, arranging it so that it is evenly dispersed across the pie with roughly equivalent space in between.
  7. Drain the water from your soaking potatoes. Rinse the potatoes to remove any clinging starchy water, drain them, and pat them dry with a clean kitchen towel. I find that the easiest way to do this is to lightly toss the potatoes by hand as you pat them with the towel to remove as much of the liquid as possible without being precious about drying each one individually. A wet potato will just steam rather than crisp so the drier the potatoes the better.
  8. Top the pizza with the potato slices, slightly overlapping each one to fully cover the pizza. At this point, many of the soaked and dried potato slices will have "popped" and rounded so they do not lie flat. Just do your best to cover the pizza and don't worry about making them lie perfectly flat. Sprinkle the potatoes with Maldon salt flakes.
  9. Bake for 18-24 minutes or until the crust has reached your preferred level of crispness and the potatoes are starting to char slightly at the edges. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 18-minute mark and adjust as desired.
  10. Once removed from the oven top the pizza with the chives, tarragon, and parsley, slice, and serve warm.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Ricotta: I prefer to use the thickest whole milk ricotta I can find for this dish so that it stays rich and creamy after baking, but not all ricotta is created equally. If you can scoop your ricotta and it holds its shape fairly well, it’s perfect. If your ricotta doesn’t hold it’s shape when scooped and is a little on the thin side, I suggest you strain some of the excess liquid using a cheesecloth-lined strainer for atleast 5 minutes. A pinch of salt stirred into the ricotta can also greatly help disgorge some of the excess liquid when straining.

Nutrition

  • Serving Size: 1/4th of the pizza
  • Calories: 635
  • Sugar: 6 g
  • Sodium: 970 mg
  • Fat: 34 g
  • Saturated Fat: 16 g
  • Carbohydrates: 51 g
  • Protein: 25 g
  • Cholesterol: 80 mg

Find it online: https://whipandwander.com/truffled-potato-pizza-with-ricotta-and-taleggio/