Makes 2

250g tipo 00 flour
½ teaspoon fine salt  
1¼ teaspoon instant yeast
½ teaspoon castor sugar
180 -190ml (3/4 cup) water, tepid temperature
15ml (1 tablespoon) olive oil

Topping

125ml (1/2 cup) Stonebarn Truffle Sauce (Imported by The Truffle Lady SA)
60ml (1/4 cup) tomato passata
150g mozzarella
125g goat’s cheese
¼ cup Parmesan, grated
2 tablespoons pine nuts, toasted
Fresh basil, to finish

For the pizza dough, place the flour, salt, yeast and sugar in the bowl of an electric mixer. Mix briefly to combine. Add the water and oil and mix on a low speed until the dough comes together. Knead for 6-8 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside until doubled in size, about 40-50 minutes.

Preheat the oven to 250 C.

Turn the dough out onto a floured surface and divide in half. Roll out to a 4mm thickness. Lift carefully and place on a lined baking sheet.

Combine the Truffle Sauce and passata in small bowl. Spread half the tomato sauce over each pizza leaving a 2cm border all around.

Top with mozzarella and goat’s cheese. Bake for 15 minutes or until the crust is golden and the cheese bubbling. Scatter over the Parmesan and pine nuts.

Finish with basil and a drizzle of extra olive oil. Serve immediately while the cheese is melty and hot.

Cook’s Note: Tipo 00 flour can be replaced with cake wheat flour.