An all-white pizza that's pure luxury; this will make one 12-inch pizza

Ingredients

• 1/2 recipe pizza dough (see recipe)
• 2 tablespoons Badia a Coltibuono Extra Virgin Olive Oil
• 1 jar Sabatino Crema di Funghi Porcini e Tartufo Bianchetto
• 3 ounces Fontina Val d'Aosta
• 3 ounces Pecorino Toscano Fresca DOP
• Truffle salt (if desired)
• 1 to 1/2 tablespoons Black Truffle oil

Preheat oven to 450 degrees; if using a pizza stone, place in oven. Stretch or roll dough into a 12-inch round. Place on pizza pan or onto a floured wooden baker's peel if using a pizza stone.
Sprinkle olive oil over pizza dough. Dot all over with Sabatino Crema di Funghi Porcini e Tartufo Bianchetto (Porcini and White Truffle Cream). Sprinkle with the two cheeses, and then Truffle Salt, if using.
Sprinkle hot stone with cornmeal, slide pizza onto stone, or place pan in oven. Bake for 20-25 minutes until crust is golden and cheese is bubbling. Take pizza out of oven, sprinkle with Black Truffle Oil, slice, and serve.