This is another unusual and delicious pizza that makes a wonderfully stylish starter for a kitchen supper with friends. It’s a great way of using up those little jars of truffle paste and bottles of truffle oil that you buy on holiday in France or Italy and then leave to languish at the back of the cupboard. And it’s a reason to keep a little oxtail in reserve whenever you cook it.
- 1 pizza base (try the Irish Pizza da Piero
- 1 tablespoon truffle paste or truffle butter
- 10 cloves of confit garlic
- 1/2ball Toons Bridge Irish mozzarella or other buffalo mozzarella
- 100 g cooked oxtail
- 3 tablespoons finely grated hard cheese –Hegarty’s, Desmond, Coolea, Cratloe Hills, or Parmesan
- handful of rocket leaves
- 1 tablespoon truffle oil
- flaky sea salt
Makes 1 Pizza
Preheat the oven to its highest setting. Spread the truffle paste or butter in a thin layer over the pizza base. Squish the confit garlic with the back of a spoon and distribute across the pizza. Tear the mozzarella into small pieces and dot evenly over the top. Shred the oxtail with your fingers and add to the pizza. Finally, sprinkle with the hard cheese. Place on a heated oven tray or pizza stone and cook in the preheated oven until bubbling and starting to brown. Serve with the rocket strewn across the pizza and drizzled with the truffle oil and a little flaky sea salt.
Tags: confit garlic, Coolea, Cratloe Hills, Desmond, Hegarty’s, Irish Beef, James Whelan Butchers, Oxtail, Oxtail and Truffle Pizza, Parmesan, Pat Whelan, Pizza da Piero, rocket, The Irish Beef Book, truffle oil