Pizza Week: Potato, Thyme and Truffle Pizza

Here's a great example of how pizzas don't necessarily have to have the classic tomato sauce-mozzarella cheese combination. Based on a wonderful and favorite pizza of mine from Serious Pie here in Seattle, the "sauce" is simply good olive oil and fresh garlic. The cheese is good parmesan cheese (they use shredded, I like grated), and toppings are thinly sliced roasted fingerling poatoes, thyme, and the slightly amount of truffle oil. This is earthyness defined for pizza.

Potato, Thyme, and Truffle Pizza

1 store-bought pizza dough

1/4 cup good quality extra virgin olive oil

6 cloves of garlic, minced

about 4-5 fingerling potatoes sliced thinly and roasted until fork-tender*

1 Tbsp fresh or dried thyme (to taste)

1/4 cup parmesan cheese (1/2 cup if using shredded parm)

truffle oil (about 1/4 tsp)

Prepare your pizza dough. Brush one side with the olive oil then top with the garlic. Layer out the potatoes. Sprinkle with thyme and then the cheese, then finish with a very light drizzle (talking less than 1/4 tsp here!) of the truffle oil. Bake in 425 degree oven until golden brown.

*To roast the potatoes, slice them very thinly and toss them in some olive oil. Season with salt and pepper and roast on a baking sheet in a 350 degree oven about 10 minutes or until easily pierced with a fork or knife. You don't want them caramelized or golden because they will finish cooking on top of the pizza.