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Pizza
4
15 minutes
11 minutes
Olivelle
There are endless possibilities when it comes to pizza toppings but we wanted to make this one simple. This olive oil based sauce is the perfect pizza for a weeknight where you don’t feel like making your homemade marinara sauce.
Umami and savory truffle, melty cheese, and a crisp crust makes this pizza a real winner. Now you have a reason to eat pizza multiple times a week.
If you want to make your pizza crust from scratch, check out our recipe for Wild Garlic Pizza Dough
1 lb Premade Pizza Dough (or Wild Garlic Pizza Dough)
¼ cup Black Truffle Olive Oil, plus more to drizzle
2 Cloves Garlic
2 Tbsp Herb & Garlic Dipper
1.5 cups Parmesan Cheese, finely grated
1-2 cups Mozzarella
2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
Preheat the oven to 500F. Use a pizza stone or a cookie sheet upside down and preheat with the oven.
Roll pizza dough out on parchment paper or a floured surface until the crust is about ½” thick.
Mix Black Truffle Olive Oil, garlic, and Herb & Garlic Dipper. Spread truffle mix on pizza dough. Top with parmesan and mozzarella. Drizzle with olive oil.
Set the pizza on a preheated pizza stone or cookie sheet and bake until the crust is crisp and cheese is melted, about 10-11 minutes.
Top with Sweet Basil Balsamic Vinegar
Preheat the grill to medium-high heat.
Place rolled out dough on the grill and cook for 3-5 minutes or until the bottom starts to brown.
Meanwhile, mix the Black Truffle Olive Oil, garlic, and Herb & Garlic Dipper.
Flip the dough and evenly spread with the truffle mix. Top with parmesan and mozzarella. Drizzle with olive oil.
Cook until the cheese melts. Remove and top with Sweet Basil Balsamic Vinegar. Enjoy!
If you have never tried bbq'ed pizza, it is a must do technique. Simply turn your barbecue on to medium heat and place your flat rolled dough on the grate. Once it is golden, remove it, turn over, and top with your ingredients. Simply return the pizza to the barbecue to let it finish cooking.
If you prefer a pizza stone for easy clean up we really love this Red Pizza Stone by Emile Henry >>
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