Potato Salami Pizza with Truffle Oil

Prep Time: 15 minutes
Cook Time: 55 minutes
Serving Size: 6
Potato Salami Pizza with Truffle Oil


  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. 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.

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