Method:

This recipe would suit a variety of styles, but neo-Neapolitan pizza, sourdough, or Ooni’s classic pizza dough would all be great fits.

Be sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven. Fire up your Ooni pizza oven.

Aim for 950°F (500°C) on the stone baking board inside. Check the temperature quickly and accurately using an Ooni Infrared Thermometer.

On a lightly floured surface, stretch out your dough. Lay it over a floured peel and use a pastry brush to evenly coat the surface of the dough with truffle olive (or using a spoon, drizzle it over the dough in a spiral, spreading it out with the back of a spoon).

Place the torn chunks of brie evenly over the pizza, followed by the crushed roast potatoes.

Put a sage leaf on each quarter of the pizza, then add a generous layer of fior di latte.

If using, finish with a few torn slices of preserved black truffle to your taste.

Slide the pizza off the peel and into your oven.

Cook for 1 to 2 minutes, turning the pizza every 30 seconds or to ensure an even cook.

Remove the cooked pizza and top with a drizzle of balsamic reduction. Cut into 6 slices and serve immediately!