Potato Pizza with Truffles, Swiss Chard and Bresaola

Ingredients

• 250 g starchy boiling potatoes
• 150 g Whole wheat flour
• 100 g wheat flour (Type 550)
• Salt
• 0.5 cube Yeast
• 200 g Swiss chard
• 200 g truffles
• 1 onion
• 2 tbsp olive oil
• Pepper
• 80 g Pecorino cheese
• 300 g diced canned tomatoes
• 0.5 tsp Dried oregano
• 60 g Bresaola

Instructions

1. 1.

   Wash potatoes thoroughly and boil with skins on for 20 minutes. Drain, rinse cold, and let cool.

2. 2.

   Peel once cooled and press hot through a potato masher into a bowl.

3. 3.

   Add both flours and ½ tsp salt, mix. Create a well in the center, crumble yeast into it. Pour 150 ml lukewarm water over and knead with a hand mixer’s dough hooks until smooth. Cover and let rise in a warm spot for about 30 minutes.

4. 4.

   Clean Swiss chard, slice into strips, rinse in a sieve, and drain. Brush truffles clean. Peel and finely chop onion.

5. 5.

   Heat oil in a non-stick pan. Sauté chard, truffles, and onion for 2–3 minutes. Season with salt and pepper. Set aside.

6. 6.

   Shave Pecorino cheese into fine flakes with a paring knife. Reserve half for later use.

7. 7.

   Divide dough on a floured surface into four portions and roll each into a round pizza (≈23 cm diameter).

8. 8.

   Place two pizzas on a sheet of parchment paper sized to fit the baking tray. Transfer the parchment with pizzas onto the tray.

9. 9.

   Spread diced tomatoes over the pizzas. Season with salt, pepper, and oregano. Sprinkle Pecorino flakes on top. Bake in a preheated oven at 225 °C (200 °C fan or gas level 3–4) on the lowest rack for 10 minutes to pre-bake.

10. 10.

    Distribute the chard-truffle mixture over the pre-baked pizzas and bake for an additional 5–10 minutes. Remove, lift pizzas with parchment from the tray, then place remaining pizzas on a new sheet of parchment and bake similarly.

11. 11.

    Cut Bresaola into large pieces and top finished pizzas. Sprinkle with reserved Pecorino flakes and serve immediately.