Black Truffle Pizza by Jean-Georges Vongerichten
KK in the Kitchen
Forget when the moon hits the sky — when the truffle hits the pie, that’s amore. Harvest season is upon us, and we’re ready to reap the rewards. Combining three of our favorite things — pizza, truffles, and Chef Jean-Georges Vongerichten — this recipe for Black Truffle Pizza is not-to-be-missed and will have everyone scrambling for the last slice (you’ve been warned). While bonus points are awarded if you forage for your own ingredients, you needn’t do the dirty work yourself (literally) to appreciate this hearty delight. Pair with a glass of Chianti for the full effect of transporting yourself to the Italian countryside. Cin cin!
– 85g pizza dough
– 2 cans truffle peelings
– 40g shallots, finely chopped
– 5 oz white truffle oil
– 1g freshly ground salt and pepper to taste
– 14oz truffle juice
– 14oz fresh lemon juice
– 14oz soy sauce
– 5 cups extra virgin olive oil
– 10g black pepper
– 42g grated Fontina cheese
– Chopped chives
– Frisee lettuce
Truffle Sauce: Combine the 2 cans of truffle peelings with the 5 oz white truffle oil in a food processor until finely ground. Season with salt and freshly ground pepper. Set aside.
Dressing: Combine the truffle juice, lemon juice, soy sauce, and olive oil. Season with black pepper. Mix well and set aside.
To serve: Roll out one portion of the dough and place the truffle sauce on the dough. Sprinkle Fontina cheese on top and bake in the oven until well-crisped and slightly burnt. Cut into quarters and top center of pizza with Frisee lettuce dressed with the house dressing and chives.