Robiola, a mild and creamy Italian cheese, makes an excellent topping for pizza. This recipe comes to us from chef and restaurateur Pino Luongo.
- Yield: Makes 1 twelve-inch pizza
Source: Martha Stewart Living Television, May 1999
- Extra-virgin olive oil, for pans and drizzling
- Pino's Pizza Dough
- 200 grams robiola
- 2 teaspoons white-truffle oil
- Freshly ground pepper
Preheat oven to 500 degrees. Lightly oil one 14-inch pizza pan; set aside.
Set one quarter of the dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pan. Continue pressing dough outward until it fits just inside rim of pan.
Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes
Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately.