Potato mushroom and black truffle pizza

By Raquel Fox

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Ingredients

Vegetable oil
1 cup (250 millilitres) chanterelle mushrooms, halved
1/3 cup (80 millilitres) sliced green onions (diagonally)
1 teaspoon (5 millilitres) Italian Seasoning Spice Blend
1 cup (250 millilitres) white sauce (see recipe)
1 large yellow or white flesh potatoes- thinly sliced and fried (sprinkle with truffle salt after frying)
2 cups (500 millilitres) shredded mozzarella
3 tablespoons (45 millilitres) white or black truffle oil
1 black truffle, shaved for garnishing (optional)
Truffle salt to taste

Preheat oven to 500˚F (260˚C).
To prepare the pizza dough, in a small bowl, combine yeast with warm water and stir until dissolved.
In the bowl of a stand mixer fitted with the paddle attachment, add flour and salt. Add egg and olive oil and mix. Gradually add the yeast mixture to form the dough (if the dough is too soft, add a little more flour).
Dust a clean surface with flour and knead the dough, separate into TWO individual balls and let rest for 15 minutes.
Dust the surface with flour again. Using a rolling pin, roll out the first ball of dough evenly three-millimetres thick for a thin crust pizza.
Pierce the dough with a fork or a pastry docker to promote even baking. Set the dough aside on a 30 centimeter pizza pan sprayed with oil.
Place a small skillet over medium heat, add one tablespoon (15 millilitres) olive oil, add mushrooms, onions, Italian seasoning and cook for two to three minutes. Drain and set aside.
Spread 1/4 cup (60 millilitres) of the white sauce over each pizza dough, add half of the mozzarella cheese over the pies, add mushrooms.
Transfer pizzas to preheated oven. Bake for four to five minutes for cracker thin crust pizza pies.
Remove from the oven, add the potato chips, garnish with the shaved truffles, more green onions and drizzle with truffle oil. Slice and serve at once.