Generously layer Creme Fraiche to your pizza base.
Cover pizza with minced garlic (add as much as you want), lemon juice, and season with salt and pepper.
Add sliced pear, thinly sliced potatoes, and pine nuts.
To finish your pizza top with crumbled blue cheese and a sprinkle of Truffle Seaweed Salt.
Place your pasta in the pan with the oil and truffle salt. Remove this pan from heat and mix well until coated. Let this cool slightly before adding it to the bowl with parmigiano and egg. Use tongs or two forks to toss your pasta. Add ½ cup of the water used for boiling and mix together until creamy.
Preheat your oven to 255 degrees C and bake your pizza for 15 to 20 minutes. Enjoy!
A unique combination of high-quality Norwegian sea salt with dried truffle seaweed from Lofoten.
Giving a hint of truffle taste to your food, our popular truffle seaweed graced the norwegian dishes at Bocuse d'or competition in Lyon 2019, winning the bronze medal. A must try!