Tristan's Truffle Potato Pizza

Tristan's Truffle Potato Pizza

Cooking time


  1. Preheat oven to 220°C
  2. Cryovac or Ziplock the potatoes in a full bottle of CE truffle oil to marinate. (OPTIONAL: Set sous vide to 77 degrees Celsius for 2 hours and place Cryovac bag in.)
  3. Whip the ricotta for 3 minutes with a pinch of salt and pepper until light and fluffy.
  4. In a food processor or coffee grinder blitz the- porcini mushroom, whole dried chilli, macadamia nuts, wild fennel pollen and a pinch of salt and pepper till it is crumbled almost to the point of being a powder.
  5. Spread a generous layer of whipped ricotta onto your pizza base.
  6. Add the sliced potatoes
  7. Top with the sliced mushrooms and whole Bocconcini scattered over it.
  8. Sprinkle generously with the porcini dust.
  9. Bake for 12-15 minutes or until cheese is melted and base is crisp

Ingredients Chevron Icon

  • Pizza base. Homemade dough or store bought will work fine.
  • Potatoes- peeled and sliced ¼ inch thick
  • CE Truffle extra virgin olive oil- 1 250ml bottle
  • Ricotta cheese- 250g
  • Mushrooms- 4 sliced thin
  • Bocconcini cheese- 250g whole
  • Macadamia nuts- 100g
  • Dried porcini mushrooms- handful
  • Wild Fennel pollen- 2 sprigs
  • Whole dried chilli- 1