Truffled Potato and Goat Cheese Flatbread

INGREDIENTS

• Sugo tu pizza dough
• 225g small yellow potatoes, sliced paper thin (about 5 to 6 potatoes)
• 2 tablespoons olive oil, divided
• 115g ounces soft Meredith Dairy goat cheese
• Fresh thyme
• Freshly grated Parmesan
• Red pepper flakes
• Coarse sea salt and freshly ground black pepper
• Truffle hill truffle oil

METHOD

1. Take out Sugo tu pizza dough from the freezer 20-30 minutes before cooking and rest the dough in the warm water for 20-30 minutes until they feel nice and soft.
2. To make the flatbread, place a pizza stone on the bottom rack of the oven and preheat to 100°C. (If you don’t have a pizza stone the flatbread can be baked on a sheet pan.)
3. Place the dough on a sheet of parchment paper and roll into a very thin, large rectangle. Brush the surface with a tablespoon of olive oil and prick the dough all over with a fork to prevent it from rising.
4. Toss the sliced potatoes with the remaining tablespoon of olive oil. Arrange the potatoes over the dough and season generously with salt and pepper. Transfer the parchment paper with the flatbread to the pizza stone and bake until dough is crisp and potatoes are golden, about 15 minutes.
5. Remove flatbread from the oven. Garnish with thyme leaves. Crumble the goat cheese over the flatbread followed by a handful of grated Parmesan. Follow with red pepper flakes and additional salt and pepper. Drizzle with truffle oil. Slice into triangles or squares and serve immediately.