I recently found an Italian truffle cheese at Trader Joe’s. It’s excellent to snack on alone, or with a piece of chewy bread. This led to the idea of using it on pizza atop a bed of caramelized onions and garlic. The result was slightly sweet and almost buttery like. This is a new favorite pizza in our house.
Prep Time: 5 minutes (if dough and sauce are made)
Cook Time: About 30 minutes
Serves: 1-12” Round Pizzas
½ recipe Pizza Dough
2 medium to large yellow onions, thinly sliced in half rounds
1 leek thinly sliced, optional
6-8 cloves of garlic, peeled and intact
1 teaspoon dried thyme (or 1 tablespoon of fresh thyme)
4 tablespoons extra virgin olive oil
6-8 oz of truffle cheese, or Fontina or Taleggio, freshly grated
Extra truffle oil, optional
Sea or Kosher Salt
Pizza stone, optional
Preheat the oven to 500 degrees Fahrenheit.
Add the 4 tablespoons of olive oil to a large skillet and turn to medium heat. Once the oil has heated, add the thinly slice onions, the thinly sliced leek (if using), the whole garlic cloves, and the thyme. Sprinkle with salt. Sauté on medium to low heat for 20-30 minutes until the onions, leeks, and garlic are translucent and soft.
While the onion mixture is cooking grate the cheese and pull out the pizza dough to about a 12-inch round.
Par bake the pizza dough, either on a pizza stone or a baking sheet for 5-7 minutes.
Now top the par-baked dough with the onion mixture, then with the grated cheese.
Bake for another 10 minutes or so. After you removed the pizza from the oven use a vegetable peeler to peel thin pieces of Parmigiano-Reggiano and place them on the pizza. Drizzle with truffle oil if desired. Cut the pizza after it has rested for 5 minutes.