Tonight’s recipe is one I came across when I went to Philadelphia in November. A potato pizza is what I ended up having for supper the night before the marathon. Incidentally, if any of you are headed to Philadelphia anytime soon I recommend the London Grill.
For this recipe we started off with whole wheat pizza dough using the recipe I mentioned in this post.
Next we drizzled truffle oil on to the pizza dough and topped it with potato, boiled beforehand, shredded fontina cheese, and chives from our garden.
The final step was to cook it in the oven for 15 minutes at 500 C. Here is the finished product…