One of my favorite restaurants in the Bay Area is Pizza Antica. I've always loved their Heirloom Potato, Carmelized Onion, and Truffle Oil pizza. I recently acquired a bottle of truffle oil and the first thing I wanted to try to cook was this pizza. It was surprisingly easy and very delicious. Personally I think thin crust works best with these toppings but you do have to work the dough to stretch it out.
A quick note about truffle oil - I got to the store and got stumped over deciding to buy black or white truffle oil. I ended up getting black, which isn't the right kind for this pizza. Black truffle oil had a very earthy, strong, pungent flavor better suited to meat or risotto. White truffle oil is lighter and better for pizza, potatoes, etc.
Makes: 1 large pizza
Pizza dough (I used pre-made Trader Joe's)
1 handful cornmeal
2 large Yukon gold potatoes, peeled
1 large onion, sliced thinly
2 cups shredded Gruyere cheese
2 cups shredded Parmesan cheese
Couple sprigs of rosemary
White truffle oil
Preheat oven to 350.
Spray down a cookie tray with Pam and sprinkle cornmeal all over. Roll out pizza dough with your fingers, spreading it as thin as possible without making a hole.
Place dough in oven to bake for 10 minutes. In the meantime, either use a mandoline or knife to slice the potatoes thinly.
Saute onions with a pat of butter and let carmelize for 5-8 minutes.
While potatoes are cooking, sprinkle the gruyere and parmesan cheese over the pizza dough. When the potatoes are more or less cooked, remove from heat and add the mixture on top of the pizza. Using a light hand, pour a stream of truffle oil on top.
Add sprigs of rosemary.
Bake for 20-30 minutes until crust is nice and firm. Remove from oven, let cool, slice, and enjoy!