PIZZA OR PASS
The Truffled Tuscan Orchard
A decadent and sophisticated pizza balancing creamy alfredo and savory chicken with the earthy luxury of black truffle and the jammy sweetness of fresh figs.
Ingredients
Sauce
Alfredo
Cheese
Parmesan
Protein
Chicken
Toppings
OnionsArtichoke HeartsSun-Dried TomatoesFresh BasilBlack TruffleFig
Finishes
Crushed Red Pepper FlakesHot Honey
How to Make It
Dough72-hour cold-fermented Neapolitan-style dough, stretched to a 12-inch circle with a slightly thicker edge for a puffy, charred crust.
SauceSpread 1/2 cup of rich, garlic-infused Alfredo sauce in a thin, even layer, leaving a 1-inch border for the crust.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes to ensure maximum heat retention.
- 2Prepare the toppings by thinly slicing the onions, halving the artichoke hearts, and chopping the sun-dried tomatoes into bite-sized strips.
- 3Stretch your room-temperature dough onto a floured peel and apply the Alfredo sauce evenly.
- 4Layer on the cooked chicken, sliced onions, artichokes, and sun-dried tomatoes, ensuring even distribution for a balanced bite.
- 5Place the fig quarters across the pizza and cover everything with a generous layer of freshly grated Parmesan cheese.
- 6Launch the pizza onto the stone and bake for 8 to 10 minutes until the crust is blistered and the cheese is bubbling and golden.
- 7Remove the pizza from the oven and immediately shave the fresh black truffle over the hot surface to release its volatile aromas.
- 8Scatter hand-torn fresh basil leaves over the pizza to provide a burst of herbal freshness.
- 9Finish with a zig-zag drizzle of hot honey and a light dusting of crushed red pepper flakes for a complex sweet and spicy contrast.
Chef's Tip
The secret to this pizza is the interaction between the truffle and the honey; ensure the truffle is added while the pizza is steaming hot to maximize the scent, then immediately follow with the hot honey to lock in those earthy notes.