Are you ready for the most delicious post ever? I am.
Katie and I ran the Shamrock Shuffle a few weekends back and decided to “carb load” Gourmetour style. What exactly does that mean? Well, it’s simple. Truffle, Caramelized Onion, and Arugula homemade pizza. That’s right, no pasta with marinara for us folks.
In my Writing of Fiction class a few weeks back, a girl made a comment about the use of truffle oil in one of the most amazing dishes she had ever tasted. She prefaced the story by explaining how “pretentious” her meal had been. Immediately after she explained the mystery pretentious ingredient, the class laughed and agreed with her categorization of the gourmet oil. I, however, was not amused. Expensive, yes. Pretentious, heck no. They put truffle oil on FRENCH FRIES for goodness sake. When was the last time they put truffle oil on filet mignon? I was going to say caviar, but I googled it and there were a few (but not many!) recipes out there so I held off. But the moral of the story here is that it’s becoming a fun flavor that people of all shapes and backgrounds are starting to enjoy. So here we are, putting the pretentious oil on my pizza.. just where it belongs!
What you need:
For the pizza, Katie and I purchased the premade dough from Whole Foods. Trader Joe’s has some great premade dough as well, so I recommend either.
I also grabbed some yellow onion, fresh rosemary, minced jarred garlic, and arugula.
We made a few other pizza’s involving sauce and vegetables such as portobello, but I figure I’ve done a post about vegetable homemade pizza before, and I’m sure it wont be the last so we shall skip that for now.
What you need to do:
Roll our your dough to the size of your pan or pizza stone.
Don’t be shy about the flour or cornstarch. You will thank me when you’re cleaning up the flour and not your ruined pizza. Preheat your oven to the highest number that baby will crank to.
If you use a pan, spray it with cooking spray before you place the dough.
I made my caramelized onions earlier in the evening when I had some time to kill. All you do is heat oil in a saute pan, add a thinly sliced yellow onion in, and saute away stirring frequently for 10 minutes. Reduce your heat and continue to stir for another 10-15 minutes. You want a beautiful brown color to ensure the sweetness we are going for, so when you see a yummy golden brown, you’re done.
Spread your minced garlic generously across the surface of your dough. I mean GENEROUSLY. Don’t skimp, the flavor will be subtle but important. Pick off the rosemary bits and sprinkle across the surface of your pizza. Add a sprig or two in the middle for some extra flavor. Bake the pizza for 7 minutes.
Open the oven and pull out the rack with your pizza. Generously distribute your onions across the surface. Continue to cook the pizza for 4-6 minutes. It’s important to time this right because your onions will burn since they’re already cooked, but you need to ensure your dough is cooked. Also, note that your pizza will cook faster because it has no sauce or cheese to prolong the baking process of the dough.
Once a total of 10-13 minutes elapses check your dough, and remove your pizza. Place your pizza on a cutting board, or whatever platter you will serve it on. Add fresh sea salt and largely cracked pepper. Sprinkle your truffle oil over the pizza rather generously, but try not to pour it all on any one sections. Pile lots of arugula nice and high. Cut and serve.
Ps. More truffle recipes to come!
How do you feel about truffle oil?
Have you ever had it on your pizza? What’s one way that you really enjoy truffle oil?