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Truffle, potato and mushroom pizzas with no-knead dough

Name: Truffle, potato and mushroom pizzas with no-knead dough
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 cup (125ml) thickened cream; 2 tbs truffle paste (from good grocers); 1 tsp ground nutmeg; 200g stracchino cheese (substitute fior di latte), coarsely grated; 400g desiree or King Edward potatoes, thinly sliced (we used a mandoline); 150g Swiss brown or button mushrooms, thinly sliced; Olive oil spray, to grease; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 2 tbs truffle oil (substitute extra virgin olive oil); 1 tbs extra virgin olive oil; 3 1/3 cups (500g) plain flour; 1/4 cup (60ml) extra virgin olive oil; 1/4 tsp dried yeast; Semolina, to dust

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Truffle, potato and mushroom pizzas with no-knead dough

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Mar 13, 2018

A little bit of preparation the night before means you can enjoy these perfect pizzas in a matter of moments.

1/2 cup (125ml) thickened cream
2 tbs truffle paste (from good grocers)
1 tsp ground nutmeg
200g stracchino cheese (substitute fior di latte), coarsely grated
400g desiree or King Edward potatoes, thinly sliced (we used a mandoline)
150g Swiss brown or button mushrooms, thinly sliced
Olive oil spray, to grease
1/2 bunch flat-leaf parsley, leaves picked, finely chopped
2 tbs truffle oil (substitute extra virgin olive oil)
1 tbs extra virgin olive oil

Overnight no-knead dough

3 1/3 cups (500g) plain flour
1/4 cup (60ml) extra virgin olive oil
1/4 tsp dried yeast
Semolina, to dust

Method

1.

For the overnight no-knead dough, place flour, oil, yeast, 1 tbs salt flakes and 400ml water in a bowl. Combine well. Cover with plastic wrap and stand at room temperature for 8 hours or overnight to rise.
2.

The next day, preheat the oven to 250°C and grease 2 baking trays.
3.

Punch dough once with a fist to knock out air, then turn out onto a work surface dusted with semolina. Divide dough into 3 even pieces, then roll out into three 8cm x 25cm ovals. Transfer to prepared trays (2 ovals will fit on 1 tray).
4.

Combine cream, truffle paste, nutmeg and 1 tsp each salt flakes and freshly ground black pepper in a bowl. Spoon truffle mixture over bases, using the back of spoon to spread to edges. Scatter with stracchino and top with potato and mushroom. Spray lightly with oil and bake, swapping shelves every 10 minutes, for 30 minutes or until stracchino is golden and potato is tender
5.

Combine parsley and oils in a bowl and spoon some over pizzas. Serve pizzas with remaining parsley dressing.