Have you ever been traveling and eaten at a restaurant and thought, ugh… I HAVE to figure out to make this at home so I can eat this all of the time! Well, this was one of those moments for me. When I visit NYC, I love staying at The Bowery Hotel. The hotel Restaurant, Gemma, is a delicious spot to brunch of dine for dinner, but I especially love going there for Happy Hour and having a fat glass of red wine with some of their Truffle Pizza. Ask them to top it off with arugula and proscuitto. It is fantastic!
I asked them what went in it and went home immediately and started trying to replicate it in my own kitchen. After plenty of very good truffle pizzas, this ended up being the closest thing to Gemma’s. I LOVE making this when having friends over as an appetizer, people FREAK OUT when they taste it. Plus, it is SO easy since I use store bought pizza crust! If you live in Dallas, buy your pizza crust at Jimmy’s Italian Grocery Store like I did so yours can be exactly like mine, which is pretty effing perfect if I say so myself! 🙂
This is the truffle salt that I use, which you can find at both Central Market and Williams-Sonoma.
Use White Truffle Oil, not black, if you can find it. If you can’t Black is fine! I just prefer the white.
The only odd gadget you’ll need is a pizza perforator…order yours on Amazon.
If you can’t find robiola cheese, which happens to me often, don’t freak out. Just double up on the goat cheese and/or sub the robiola for a brie that is light in flavor. Nothing too bold. Robiola is a light and creamy italian cheese that can sometimes be tricky to find.
- 2 par-baked 12inch thin pizza crusts (I buy mine at Jimmy's Italian Grocery Store in Dallas)
- 4-6 oz. of Robiola Cheese, at room temp to make spreading easier
- 1/4 cup crumbled goat cheese
- 1/4 cup white truffle oil (or more depending on your pizza crust size)
- kosher salt, to taste
- black pepper, to taste
- 2 cups arugula
- 1 tbsp. good olive oil
- 1 tbsp. lemon juice
- 1 tbsp. good balsamic vinegar
- Truffle salt, to taste
- about 6 thinly shaved pieces of proscuitto
- You will also need a pizza perforator to "rake" the pizza.
- Preheat oven to 375 degrees.
- Lay one of the pizza crusts on a large cutting board or pizza stone.
- Spread the room temp robiola cheese all over the pizza crust so that it is evenly coated. Now sprinkle the goat cheese all over the top of the spread robiola.
- Place the other thin crust pizza on top of the cheese coated crust.
- Drizzle the truffle oil all over the top of the pizza. Now, using the perforator, rake the top of the pizza so that the truffle oil can seep into the pizza and the pizza will cook evenly. Press hard and rake hard, but don't destroy your pizza by sawing it open.
- Sprinkle the top lightly with kosher salt. Place in the oven (directly on the rack, NOT on a pizza stone or baking sheet) and bake until the top of the pizza is golden brown. Cooking time will vary depending on how thick or thin your pizza crust. Mine cooks for about 10 minutes.
- Meanwhile, place arugula in a small bowl and drizzle with 1 tbsp. olive oil, the lemon juice, and the balsamic vinegar. Season lightly with kosher salt and pepper.
- Remove pizza from oven when it is golden brown. Top with the dressed arugula and the thinly sliced proscuitto and dust the pizza all over with truffle salt, to taste.
- Serve and enjoy!