This is a simple grilled pizza with a creamy sauce and truffle salt.
TARTUFATA
1 1/2 c flour
1 t kosher salt
1 T dry active yeast
1/4 c warm water
1 t olive oil
1/4 c sour cream
4 T milk
ricotta cheese (or goat cheese)
3 slices Black Forest Ham
1 Portobello mushroom, sliced (or crimini mushrooms)
(white truffle extra virgin olive oil for drizzling)
(Please note that the original recipe calls for grilling the pizza. I have adapted this recipe for urban kitchens sans barbeques.)
Put the first three ingredients in a food processor. Turn on and off and add water just intil the dough forms a ball without being a sticky, using a little less or more as needed. Process for 1 minute. Form dough into a ball and coat with olive oil to keep it from drying out. This can be done up to a day ahead and kept covered with plastic in the fridge.
On a floured surface, roll out the dough to a 15″ circle. Place directly on a cool grill until lightly brown on the bottom. Take off grill and place browned side up. Mix the milk with the sour cream and spread over the top of pizza leaving a 1″ border around the edge. Place the ham around the pizza. Put the sliced mushrooms and 12 spoonfuls of ricotta or goat cheese around the pizza and top with the truffled salt. Put the pizza back on the grill and cover and grill until the pizza bottom is lightly browned. (Drizzle with truffle oil if desired.) Cut and serve.
Heather in SF 
