In the past year I’ve dabbled fondly with fresh herbs. I felt like it was the first time in my young adult life that I had money to spare for such ingredients. As a student, all my herbs came in pots and jars which I used sparingly to flavour my meals in order to save money, and the idea of buying a fresh bunch of basil or coriander was simply out of the question.
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This pizza recipe came from a true love for carbohydrates, truffles, and cream. It works because it is constructed of simple ingredients that all excel individually, and when brought together create a gentle hum in the mouth of natural contentment. It is not over-complicated, not too powerful, but gives beautiful creamy mouthfuls of crisp bread, soft potato, smoky salty cheese, sweetness of red onion, and the umami element of the truffle. Every ingredient has purpose, and works in conjunction with its partners.
Red onion, potato and truffle pesto pizza
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