Recipes

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

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.