- 2 teaspoons fresh lemon juice
- 2 heads frisée, inner white leaves only (3 cups)
- 1 1/2 pounds frozen pizza dough, thawed and shaped into 2 balls
- 1/2 pound Taleggio cheese, rind removed, cheese cut into 1-inch pieces
- 2 tablespoons pine nuts
- White truffle oil, for drizzling
- 1 tablespoon unsalted butter
- 1 medium onion, halved lengthwise and thinly sliced
- 1 tablespoon water
- 1 teaspoon white wine vinegar
- Salt and freshly ground white pepper
- 1 1/2 cups ricotta, preferably fresh
- 2 tablespoons extra-virgin olive oil, plus more for brushing
How to make this recipe
Preheat the oven to 500°. Set a pizza stone in the bottom of the oven and heat for at least 30 minutes.
Meanwhile, in a medium saucepan, melt the butter. Add the onion, cover and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the water when the pan gets dry. Add the vinegar, transfer the onion to a bowl and season with salt and pepper. In a medium bowl, season the ricotta with salt and pepper.
In another medium bowl, whisk the 2 tablespoons of olive oil with the lemon juice. Add the frisée and season with salt and pepper.
On a lightly floured work surface, roll or stretch one ball of dough into a 14-inch round. Transfer the dough to a lightly floured pizza peel or inverted baking sheet and brush the edge with olive oil. Spread half of the ricotta on the dough, leaving a 1-inch border. Top with half each of the onion, Taleggio and pine nuts. Slide the pizza onto the preheated stone and bake for 5 to 6 minutes, until golden and bubbling. Drizzle lightly with truffle oil, cut into wedges and serve at once with frisée salad on the side. Repeat with the remaining ingredients to make the second pizza and serve hot, with frisée salad.
The truffle oil on this pizza suggests Pinot Bianco, an Italian white with a seductively musky scent. A grape that grows best in cooler climates, Pinot Bianco thrives in Italy's Alto Adige.