Black Truffle and Parmigiano Reggiano Mini Pizzas

Sometimes the simplest pizzas are the most impressive. A whisper of truffle paste, a generous snowfall of Parmigiano Reggiano, and 60 seconds in a roaring hot oven - that is all it takes. These mini pizzas are designed to be made quickly and eaten immediately, ideally while standing around the oven with a glass of something good.

The key is restraint. Too much truffle and the flavour becomes overwhelming rather than elegant. A thin smear of paste, plenty of hard Italian cheese, and the intense heat of your pizza oven does the rest. The Parmigiano melts into golden, nutty pools while the truffle perfumes every bite.

Ingredients

• 1 pizza dough ball (100g), divided into mini portions
• Black truffle paste
• A generous block of Parmigiano Reggiano, for grating
• Olive oil for finishing
• Black pepper

Method

1. Fire your pizza oven to at least 400 degrees - you want it absolutely roaring for these.
2. Divide the dough into small portions and stretch each to about 15cm, leaving a slightly thicker rim. Dust the base lightly with flour.
3. Spread a thin layer of truffle paste over each base - less than you would use tomato sauce. The flavour is concentrated, so restraint is key.
4. Grate a very generous amount of Parmigiano Reggiano over the top. Be bold here - the cheese is the star.
5. Slide into the oven and bake for 50 to 60 seconds until blistered, bubbling and golden.
6. Finish with a drizzle of good olive oil and a crack of black pepper. Serve immediately.