for 2 person

250 g	pizza dough rolled out to approx. 3 mm thick
2 tbsp	crème fraîche
250 g	potatoes peeled and cut into slices approx. 2 mm thick
1 ½ tbsp	olive oil
½	garlic clove, squeezed
a little	nutmeg
½ tsp	salt
a little	pepper
½ tsp	Truffle oil
25 g	Parmesan, shaved

How it's done

On a lightly floured surface, roll the pizza dough into a circle approx. 3 mm thick. Place the dough on a baking tray lined with baking paper, cover with the crème fraîche, leaving a border of approx. 1 cm.

Mix the potatoes with the oil and garlic, season, spread on top of the dough.

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 200°C. Remove from the oven, drizzle with truffle oil, sprinkle with Parmesan.

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