Potato, Raclette & Truffle Pizza
- 1/4 lb. Wisconsin Red Gold or baby red potatoes
- 1 12" pizza crust
- 1/2 c. raclette cheese, grated
- 1/4 c. mozzarella cheese, grated
- Coarse salt and fresh-cracked pepper, to taste
- 3 T. olive oil
- 1/2 oz. white truffles (or substitute a bit of white truffle oil)
- Method (1) Slice potatoes on finest setting of a slicer or mandoline. Slices should be translucent when held up to the light. (2) Place potato slices in bowl of cold water for 2 hours to remove the starch. Diain and rinse again in fresh water, pat dry with paper towels. (3) Preheat oven to 450u0b0F (4) Cover pizza crust with the grated cheeses, Cover cheese with potato slices and season pizza with salt and pepper. Drizzle with olive oil and bake until crust is done and potatoes are crispy, 8 to 10 minutes. (5) Generously shave truffles over top of baked pizza, or drizzle with truffle oil. Serve immediately.
wisconsin red, pizza crust, raclette cheese, mozzarella cheese, salt, olive oil, white truffles
Taken from www.epicurious.com/recipes/member/views/potato-raclette-truffle-pizza-1246098 (may not work)