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.