Studio Apartment Pizza With Fresh Summer Truffle

This Recipe is called Studio Apartment Pizza for one reason, its simple. Anyone can throw down on this recipe for their guest’s to enjoy. For sure you will set an impression. Not only is this recipe simple and can be made in the smallest of spaces, it is the foundation upon many recipes from which your palate can explore.

Shopping list

• 1 1/2 cups more or less Whole Wheat Flour
• Extra Virgin Olive Oil
• 1 T. Yeast
• Salt
• Pepper
• 1 T. Honey
• 1 Can Garbanzo Beans
• 1 Bunch Arugula
• 1 Bunch Green Onion
• 1 Tomato of Choice
• 1/4 pound Sliced Thin Ham of Choice
• 1/4 pound Sliced thin Jarlsberg Cheese
• 3/4 cups water
• 1oz Fresh Summer Truffle

I would like to assume that a majority of these pantry items are staple items in your kitchen, considering you are on a truffle website reviewing recipes. Items such as salt, pepper, flour, honey, yeast, Extra Virgin Olive oil. If you don’t have Honey use sugar. If you don’t have whole wheat flour, use regular A.P. flour

This recipe is meant to be simple and is for you to be the judge as to when to improvise, because that’s cooking.

First we need to activate the yeast. I have used a Stainless bowl, where I have added my yeast, honey, a little salt, about a table spoon of olive oil and a few table spoons of water. I have stirred it over a water bath on the stove to loosen the honey, so everything incorporates well.

While the yeast is activating (which will take roughly 20 minutes depending on ambient temp), begin with your mise en place. Once again assuming, bring out your food processor and open the can of garbanzo beans. Dump the whole can including juice. Of course you can make your own beans or choose another bean variety. You could even just buy some pre made hummus. Put the lid top of food processor on and press start. Beans will begin to break down, add a little olive oil as you see the mixture begin to thicken and become emulsified. You don’t want it as thick as store bought hummus and not as thin as a puree, somewhere in between. Next add some of the arugula leaves that you have already cleaned for color and flavor. Remember, consistency and texture is key as you will be using this like a pizza sauce. Season to taste. Place in the fridge to let stand.

Depending on your prep speed the yeast may be ready, so lets get together the flour and water that will be used to make the dough. If you do not have a mixer, that is O.K. Pizza dough can be made by hand.

THE DOUGH HAS RISEN

TAKE OUT OF BOWL & PORTION. ROLL INTO BALLS. REST FOR TEN.

Now it is time to finish the remaining mise en place. To demo this pizza in the fashion of studio apartment simplicity I will be using a $20.00 plug-in flat top grill. Preheat to 400 degrees. Nicely and thinly slice your tomato, slice in half your ham and cheese and small chop your green onion. When flat top begins to heat add a little olive oil to season and clean the non-stick surface. Wipe off excess before cooking. You can season grill with a brush, paper towel or lightly drizzle.

Next, begin slicing your truffle with your truffle slicer that you bought from William Sonoma. Many speciality food stores will have truffle slicers, along with Italian import stores and possibly Wholefoods. They are also available at the Sabatino Truffles website. When slicing the truffle, make it thin. Thin to win. The thickness of a finger nail and no thicker than a wafer. When it comes down to the end of the truffle just use a knife to get it thin, the best you can.

Slice into any non-stick surface pan that has been covered with extra virgin olive oil, preferably with minimal surface area; meaning a small pan. Add low heat and gently fold the truffles into the oil as they begin to warm and infuse. Key word is warm. We don’t want sauteed truffle or truffle chips. Its O.K. if the truffle breaks up as it will be going onto the pizza. Once done set aside.

THE TRUFFLE AND WARMING PAN WITH SLICER

RAW SLICED TRUFFLE IN PAN WITH OLIVE OIL

FINISHED TRUFFLE

Now that the prep work is over and you should be about a little over an hour into this game, lets start making some pizza. Season your cutting board with a little flour. It doesn’t matter what. I use semolina because it acts more as a non-stick surface, but your dough has rested long enough to whereas it wont stick much anyhow with regular flour. Flatten one of your rested dough balls. Use your hands or a rolling pin to give the pizza a 1/8-1/4 inch thickness. Rustic look is O.K., pizza does not need to be perfectly round.

Take pizza dough and transfer to cooking surface on flat grill. Season the upside surface of the dough with a Extra virgin olive oil. Let cook until brown and edges begin to lightly crisp. Flip to other side.

After flipped and about two minutes in, you can begin assembling your pizza. Take your bean sauce from the fridge. Using a spoon lather the top side with an even coat. Next place your tomatoes, ham, green onion and a some of the cut cheese.

Let everything cook and cheese melt. Now add your truffles and top with the remaining cheese. Let cook for another 8-10 minutes or until the bottom is nice and crisp but not burnt or dry.

Here is your finished product below.

This was just one pizza. Recipe can make a minimum of three small pizzas and you will still have left over ingredients for tomorrows lunch or a later snack. Enjoy.

recipe courtesy of my man Joey Truffles