Crispy Roast Potato and Truffle Pizza with Brie and Sage
Pizza is a great canvas for experimentation, and there are few better times to experiment than when your refrigerator is packed with the bibs and bobs left over from an indulgent holiday meal (though of course, it would be delicious anytime of year). That’s how this Crispy Roast Potato and Truffle Pizza with Brie and Sage came to be.
We typically stock truffle oil, balsamic glaze, and fresh herbs in Ooni HQ’s test kitchen, and we’re fans of always keeping cheese like Brie and Camembert on hand for snacking. As we were recipe-testing crispy cast iron potatoes for a holiday spread, we realized the crispiness of the goose fat potatoes would be a fantastic contrast to the super creamy Brie, smoky herbs, and earthy truffle oil. The result was a hit, one of our most celebrated test pies in recent memory.
We don’t often have truffle slices on hand, but since it’s the holidays, we thought we’d indulge. If you feel similarly, you can find preserved truffle slices online or in your local artisanal delicatessen — but while they do add a sparkle to this pizza, they’re by no means necessary.
Notes: We used goose fat in our recipe for extra crispy roast potatoes, but you can also use oils with high smoke points, such as refined (light) olive oil.
Makes one 12” pizza
Flour, for dusting
250-gram pizza dough ball
13 grams truffle oil, plus more for a post-bake garnish (if desired)
60 grams Brie, torn or cut into inch-sized chunks
4 to 5 extra crispy goose fat-roasted potatoes, flattened slightly
4 fresh sage leaves
60 grams fior di latte, cubed or shredded
3 to 4 slices preserved black truffle (optional)
Balsamic reduction, to taste
This recipe would suit a variety of dough styles, but neo-Neapolitan pizza, sourdough, or Ooni’s classic pizza dough would all be great fits. Be sure to prepare your dough ahead of time to ensure it rises at room temperature before getting started.
Fire up your Ooni pizza oven. Aim for 500°C on the baking stone inside. Check the temperature quickly and accurately using the infrared thermometer.
On a lightly floured surface, stretch out your dough. Lay it over a floured peel and use a pastry brush to evenly coat the surface of the dough with truffle oil (or using a spoon, drizzle it over the dough in a spiral, gently spreading it out with the back of a spoon). Distribute the torn chunks of Brie evenly over the pizza, followed by the crushed roasted potatoes. Put a sage leaf on each quarter of the pizza, then add a generous layer of fior di latte on top. If you wish, finish with a few slices of preserved black truffle to your taste.
Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, turning the pizza every 30 seconds to ensure an even cook.
Remove the cooked pizza and top with a drizzle of balsamic reduction. Cut into 6 slices and serve immediately.