GARLIC TRUFFLE POTATO PIZZA

Garlic truffle potato pizza
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If you’re having a pizza night we highly recommend trying out this garlic truffle potato pizza! We have been wanting to recreate some form of a potato pizza for quite some time now. Potatoes on pizza is actually a very traditional Italian topping! This recipe is a bit carbohydrate heavy. However, we strongly suggest giving it a try as a treat every now and then!

Typically with a pizza like this you would top it with thinly sliced potatoes, garlic, rosemary, thyme and extra virgin olive oil. This ingredient combination is delicious and offers an earthy, home roasted flavour profile. Although we love that, we wanted to try and go a different route! We made a truffle oil cream sauce that turned out so delicious.

The cream sauce was still filled with delicious earthy notes from the truffle oil. Plus it was the perfect creamy base to layer your potatoes on. Pizza night doesn’t always have to be vegan cheese, sauce and vegan meat. It’s super fun to come up with unique pizza ideas. It’s also a great way to share some good times creating with your family or friends! We hope you love this garlic truffle potato pizza recipe as much as we did. Enjoy!

Check out our other pizza recipes here!

GARLIC TRUFFLE POTATO PIZZA

Recipe by plantbasedrelationshipCourse: DinnerCuisine: Italian, VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1 pizza dough of your choice, we used a pre made vegan dough we found at Sobeys!

  • 1/4 cup of all purpose flour

  • 1 tbsp truffle oil

  • 3 cloves garlic, diced

  • Roughly 4-5 shiitake mushroom caps, finely diced

  • 2-3 large yellow potatoes, peeled and julienned (thinly sliced)

  • 1/4 cup earth island vegan parmesan

  • 2 tbsp fresh green onions, diced

  • 2 shallots, diced

  • 1/4 cup unsweetened oat milk

  • 3 tbsp nutritional yeast

  • A generous pinch of sea salt and pepper

  • 1/2 tsp dried chilli flakes (optional)

  • 1 tbsp vegan butter

Directions

  • Heat a small sauce pan on low-medium heat and add your vegan butter.
  • Once butter is melted, pour in your truffle oil and allow that to heat up too. Then add your diced garlic and shiitake mushroom caps.
  • Once your garlic begins to brown, add your nutritional yeast and pour in your unsweetened oat milk. Your oat milk will thicken a bit as your sauce cooks down.
  • Preheat your oven to 450 degrees and prep a large oven tray lined with parchment paper.
  • Lightly dust your counter or work surface with your flour. Also dust your pizza dough ball with flour to avoid sticking. Roll out your dough to desired shape.
  • Spoon a good amount of your mushroom and garlic sauce onto your pizza dough. Begin to layer your sliced potatoes on your pizza. Its important not to over crowd it with potatoes as they would take a good amount of time to cook.
  • Sprinkle your pizza with your diced shallots, vegan parmesan and dried chilli flakes. We will save the fresh green onions for after the baking! We find they hold onto their delicious flavour and colour much better this way.
  • Bake your pizza for roughly 20-25 minutes or until your crust is brown and your potatoes have become soft. You have the option to broil it for a minute after baking to help get your potatoes to brown.
  • Finally, season with a dash of sea salt and pepper and sprinkle your fresh green onions overtop of your pizza. Serve and enjoy your pizza night!

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