Potato Salami Pizza with Truffle Oil

INGREDIENTS

  • 1/4 cup (60 mL) Mastro® Olive Oil, divided
  • 2 tbsp (30 mL) butter
  • 2 large onions, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1 yellow potato, very thinly sliced
  • 1 ball (700 g) pizza dough
  • 4 oz (125 g) Mastro® RiservaTM Truffle Salami, diced
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1/4 cup (60 mL) shredded Parmesan cheese
  • 6 slices San Daniele® Prosciutto
  • Truffle oil

Directions

  • Heat 2 tbsp (30 mL) oil and butter in large, nonstick skillet set over medium heat; cook onions, garlic and salt, stirring often, for 25 to 30 minutes or until caramelized. (Add a splash of water if onions stick to pan.)
  • Preheat oven to 425F (220C). On lightly floured surface, roll out dough to fit large, greased baking sheet. Transfer to baking sheet, stretching dough to edges. Brush remaining oil over dough; spread onions over top, leaving small border all around. Arrange potato slices over onions; scatter salami and rosemary over top.
  • Bake for 25 to 30 minutes or until bottom and edges are golden brown. Immediately sprinkle with Parmesan cheese. Let stand for 5 minutes. Tear prosciutto into large ribbons and drape delicately over pizza. Drizzle lightly with truffle oil.
  • Tip: Truffle oil is pungent with a powerful flavour and aroma; a little goes a long way, so drizzle over pizza with a slow, light stream.

Products in this recipe


from our instagram
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Save this recipe to come back to to serve all summer long 🍈🥓

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- 100g of prosciutto
- 2 cups of diced cantaloupe or honeydew (or both)
- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
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Two Italian classics, plated to perfection by @sweetandsaucycooking❤️ We love the
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Want to make this at home? You’ll need:
・Mild Cacciatore Salami
・Toasted Italian bread
・Vine tomatoes
・Basil
・Salt & Pepper
・Extra virgin olive oil
・Parmigiano Reggiano cheese

Chop your tomatoes, then toss with olive oil, basil, salt, pepper, and Parmigiano Reggiano to taste. Top your bread with the bruschetta, then serve with thinly sliced cacciatore!
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