That sounds great! Can you elaborate on how you prepared the potatoes before making the pizza. Did you put the truffle oil on after cooking? If cooking with the truffle oil, does it lose flavor? (it seems that it would, I only put balsamic vinegar on pizza after cooking it) What temp do you cook your pizza?
Does this pizza have cheese or tomato sauce? If so, what kind?
I didn't actually make this one myself--yet. When I say 'tried', I meant I tried it at a restaurant
. But, I can elaborate. The potatoes were thinly sliced. I'm guessing they were cooked in a pan with some oil and were seasoned lightly (probably oregano or rosemary). There wasn't any sauce. Truffle oil is pretty flavorful, so it served as the sauce. This pizza had no cheese on it. The caramelized onions were used sparingly.
The restaurant at which I tried it had a beautiful oven. they didn't crank it though. Such a shame. It was set to about 400! Their crust was very thin and came out somewhat crackery.
I'm going to guess that the oil was put on before the pie was baked. However, I'm not 100% sure about this. I just bought a small bottle of truffle and am getting ready to experiment with using it on my pizzas so I was wondering the same thing too.
I would also recommend trying mushrooms and truffle oil. The pizza guys at my company's cafeteria made pizzas with porcini mushrooms and truffle oil one day. And, I've been to another restaurant that served a pizza with wild mushrooms, mozzarella, and truffle oil.
Personally, I don't think that truffle oil and tomatoes mix too well and would recommend avoiding it.
I'll be experimenting with making pizzas with truffle oils