I was roaming the cheese aisle at Lunds over the weekend and came across Pecorino di Truffe. It immediately sent me back to the last time I had truffles. I had ordered a pizza with truffles and arugula at the Morges Tennis Club in Morges, Switzerland for my going away lunch. So using the pecorino on flatbread was a natural step at recreating some of the flavors of that lunch.
- 2 Leeks
- 1 Fennel bulb
- 1 Bunch of arugula
- Olive oil
- Apx. 1/4 cup of white wine
- 1 TB of white wine vinegar
- Pecorino di truffe (or another hard Italian cheese)
- Salt and pepper to taste
- 1lb pizza dough
- Place a pizza stone in the oven and preheat to 500 degrees F.
- Heat about 2 tablespoons of olive oil in a skillet. Add sliced leeks and fennel. Season with salt and pepper to taste. Sauté until soft. Add the wine and sauté until the majority of the liquid has evaporated.
- Roll out pizza dough on a bit of cornmeal. Drizzle the dough with olive oil. Add the leek and fennel mixture. Bake for about 10 minutes.
- While the flatbread is baking mix arugula with 1 tablespoon of olive oil and vinegar. Season with salt and pepper to taste.
- When the flatbread is out of the oven add arugula and slices of the pecorino.
Notes: I have been on a bread baking kick since receiving Artisan Bread in Five Minutes a Day for Christmas. For this recipe I used the boule dough. Be sure bake for only 10 minutes - any longer and I think the leeks and fennel would have become a bit charred.