pizza

White Truffle Pizza (Pizza Bianca)

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products. Let’s take a closer look at this month’s box.

PC Black Label White Truffle Oil: 
Deep, complex, earthy, and with tantalizing aromas, the prized and renowned flavour of white truffles is blended with sunflower and extra virgin olive oils to create an enticing gourmet infusion. Drizzle a few drops to enhance flavours of roast chicken, grilled fish, sautéed mushrooms and omelettes.

PC Black Label Smoked Paprika Spice:
Popular in authentic Spanish dishes and in recipes from surrounding regions of the Mediterranean, use our aromatic and distinctively tasting sweet-bitter spice to add wood-smoked red pepper flavours and aromas to everything from eggs to meat, and fish to vegetables.

PC Black Label Nero Di Seppia Conchiglie Pasta:
Authentically made from durum wheat semolina and natural spring water, along with an infusion of traditionally Italian cuttlefish ink and a touch of lemon, our dramatically coloured shell-shaped pasta has a lovely, delicate flavour that pairs well with sautéed seafood tossed in creamy or tomato-based sauces. Imported from Italy.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label White Truffle Oil.  It has such a delicate flavour that immediately I thought of making pizza bianca so that the flavours would really shine through and be enhanced with equally delicious ingredients.

And who can resist pizza?  I for one, cannot. I could eat pizza everyday – for breakfast, lunch or dinner.  This twist on a classic pizza is comprised with a few key ingredients such as comte cheese, thinly sliced potatoes, mushrooms, onions, and herbs.  Topped with this lovely White Truffle Oil, the pizza just melts in your mouth!

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I make this on fresh, no knead pizza dough which I have linked the recipe to below,  but it can be made on any store bought pizza dough as well if you’re short on time. This meal is perfect for a romantic date night meal if you want to impress your loved one, or can be easy,  nutritious and simple enough to make on a busy weeknight.

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I hope you’ll give it a try and be sure to leave me a comment below if you make it, I would love to hear from you.  You can also use my hashtag, #hautesucre on social media channels. Happy cooking!

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Be sure to stay tuned as I will be doing another giveaway next month!

(This post is sponsored by President’s Choice. I used their PC Black Label White Truffle Oil to make this delicious White Truffle Pizza.)

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White Truffle Pizza Recipe

(makes 1 small 8″ inch pizza, recipe can be doubled for a larger pizza or 2 smaller ones)

Ingredients:

Homemade Pizza dough (or your favourite store bought)

2 Tblsp PC Black Label White Truffle Oil
3 small mushrooms, thinly sliced
1 medium potato, thinly sliced with a mandolin (+ 2 cups of water)
1 small onion, thinly sliced
1/2 cup comté cheese, shredded or sliced
Dried Shallots (optional)
Dried herbs (oregano, basil, parsley)
Olive oil
Sea salt
Fresh cracked pepper
PC Black Label Peperoncini

 

Directions:

Preheat oven to 425F. Line a round baking sheet with a sheet of parchment.

  1. Cook potatoes in a large microwave safe container with 2 cups of water for 4-6 min on high power in microwave. Drain water and let cool completely.
  2. Roll out pizza dough on a lightly floured surface into a 8″ round and transfer to parchment lined baking sheet.  Brush the base with truffle oil.
  3. Sprinkle dried shallots and dried herbs
  4. Layer the potato and mushroom slices overtop, alternating in a fan shape pattern
  5. Add sliced onions and sprinkle with salt and pepper generously. Sprinkle the comte cheese over top.
  6. Drizzle the top with olive oil and bake for 20 min at 425°f
  7. Remove and let cool for a few minutes.  Drizzle with chili oil if desired.  Slice and serve. Enjoy!

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Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia

I love this focaccia. It’s sweet, salty and delicious.
It’s fantastic on its own, or as a base for a sandwich.
I make mine with sweet Campari tomatoes, but really, any sweet variety will do, the same with the onions.
Another favourite addition to this focaccia is cured black olives. This is what I love about focaccia the most, it’s really a blank canvas for your taste buds, so go wild and feel free to try different toppings. But trust me, this one is a winning combination.

I personally love to eat it when it’s piping hot out of the oven. The tomatoes are still juicy, the sweetness of the onions and the sprinkling of my favourite sea salt really brings it home!

Stop drooling and go make this…you’ll thank me later. 🙂

Roasted Campari Tomatoes and Sweet Vidalia Onion Focaccia

Here’s what you need:

For the starter:

2 tsp quick rise yeast
1.5 cups of warm water
2 tsp raw sugar

Combine the ingredients in a large bowl until it’s foamy, approx 10 minutes.

For the dough:

Starter (above)
3 cups all purpose flour
1 tblsp kosher salt
2 garlic cloves, crushed (optional, but adds a nice flavour)
1/3 cup olive oil
2 Sprigs of fresh rosemary (or 1.5 tsp dried)

Topping:

5 Campari tomatoes, sliced
1/2 Vidalia onion, thinly sliced
Fresh rosemary

Preheat oven to 450°F

In a stand mixer (or by hand), combine the starter with the remaining ingredients until incorporated and you have a nice dough ball. It may be sticky, but that’s ok! Set aside for at least 30 minutes to rise, should be doubled. (If you’re in a hurry, you can omit this step and proceed with the recipe, it will still turn out delicious.)

Line a baking sheet with parchment, drizzle with olive oil.

On an oiled surface, roll out the dough into a rectangular shape* and place on parchment. Indent the dough with your fingers, making little pockets/wells into the dough with your fingertips.

Top with sliced Campari tomatoes, sliced onions, sprigs of fresh rosemary, sea salt and a drizzle of olive oil on top for good measure.

Set aside and let it proof for about 20 minutes.

Bake for approx 30 – 35 minutes, until golden. Oven times may vary.

Enjoy!

*The dough should be soft/pliable enough for you to stretch and shape with your hands, if you do not have a rolling pin. It’s fun and your hands get a little workout! 🙂