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Truffled Potato Pizza 2 Servings salt 8 Earthbound Farm Organic Heirloom Fingerling Potatoes (peeled) 2 Tbsp olive oil 1 sweet yellow onion (halved through the stem end and sliced very thinly crosswise (about 4 cups)) Pizza dough cornmeal (for sprinkling) ⅔ cup crème fraîche 2 cups grated truffled Pecorino cheese truffle oil (optional, for drizzling) 1 cup grated Parmigiano Reggiano cheese 2 Tbsp fresh thyme leaves
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Truffled Potato Pizza

Our friend and neighbor, chef Pam McKinstry, knows a pizzeria that serves a “white” pizza year-round, and it’s her all-time favorite — rich with crème fraîche, silky potatoes and caramelized onions, scented with truffle oil. This is her approximation of that flavorful experience (and we love it).

If your budget (or your taste) doesn’t stretch to truffle oil or truffled Pecorino, a combination of fontina & Pecorino Romano or Parmigiano Reggiano is delicious, too. You can also make this recipe as individual servings, cooked on a pizza stone or even a cast iron griddle in the oven or on a very hot barbecue.

Prep time: 45 min | Cook time: 10 min | Total time: 55 min | 2 Servings

Ingredients

salt

8

Earthbound Farm Organic Heirloom Fingerling Potatoes (peeled)

2 Tbsp

olive oil

1

sweet yellow onion (halved through the stem end and sliced very thinly crosswise (about 4 cups))

Pizza dough

cornmeal (for sprinkling)

⅔ cup

crème fraîche

2 cups

grated truffled Pecorino cheese

truffle oil (optional, for drizzling)

1 cup

grated Parmigiano Reggiano cheese

2 Tbsp

fresh thyme leaves

Directions

Place the potatoes in a saucepan; add enough cold water to cover and 1 tablespoon of salt. Cover and bring to a boil over high heat. Reduce the heat to medium and boil with the lid slightly ajar until the potatoes are almost tender, 10 to 12 minutes. Drain and let the potatoes cool. When cool, cut into 1/8-inch thick slices.

Meanwhile, heat the oil in a skillet over medium-low heat and add the onion. Cook, stirring frequently, until the onions are caramelized, 20 to 30 minutes. Set aside.

Place a pizza stone or baking sheet (turned upside down if rimmed) on the middle rack of the oven. Preheat to 500 degrees F.

Roll, pat and stretch the pizza dough to form a 14- to 16-inch round. Sprinkle a pizza peel or a baking sheet (turned upside down if rimmed) with cornmeal. Transfer the dough to the prepared peel.

Spread the crème fraîche over the dough, leaving a 1/2-inch plain border around the edge. Sprinkle with the truffled Pecorino cheese. Scatter the caramelized onions over the pizza. Arrange the potato slices on the dough and then drizzle them with truffle oil, if you like. Sprinkle with the Parmigiano Reggiano and fresh thyme. Serve hot and enjoy!

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