Have you ever eaten something while traveling and immediately wanted to recreate it at home? That happened to me at The Bowery Hotel in New York City. Their restaurant, Gemma, is a favorite for brunch and dinner, but my go-to moment there is happy hour with a glass of red and their standout Truffle Pizza. Ask for it topped with peppery arugula and thin slices of prosciutto—it’s unforgettable.
I asked the kitchen what went into it, drove home, and set out to replicate it. After a few iterations, this version became the closest I could get to Gemma’s Truffle Pizza. It’s an easy, impressive appetizer when friends come over, and using store-bought thin pizza crusts keeps the process quick. If you want it to match mine exactly and you live in Dallas, pick up the par-baked thin crusts at Jimmy’s Italian Grocery Store.
Notes: I prefer white truffle oil when available; if you can’t find it, black truffle oil will still work. Truffle salt is a finishing touch and adds a concentrated truffle flavor—look for it at specialty grocery stores or kitchen shops. If robiola cheese is hard to find, substitute a mild brie or increase the goat cheese; you want a light, creamy base that spreads easily.
- 2 par-baked 12-inch thin pizza crusts (I buy mine at Jimmy’s Italian Grocery in Dallas)
- 4–6 oz robiola cheese, at room temperature for easy spreading
- 1/4 cup crumbled goat cheese
- 1/4 cup white truffle oil (adjust to crust size and taste)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups fresh arugula
- 1 tbsp good olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp good balsamic vinegar
- Truffle salt, to finish
- About 6 thin slices prosciutto, shaved or torn
- Optional: a pizza perforator or docker to help the crust bake evenly
- Preheat your oven to 375°F (190°C).
- Place one pizza crust on a large cutting board or a pizza stone if you prefer.
- Spread the room-temperature robiola evenly across the crust to form a creamy base. Crumble the goat cheese over the robiola so you have a balanced, slightly tangy cheese layer.
- Gently place the second thin crust on top of the cheese-coated crust, forming a thin double-crust layer.
- Drizzle the truffle oil evenly over the top crust. If using a perforator, firmly—but carefully—”rake” or dock the top surface so the oil can seep in and the pizza bakes evenly. Press thoroughly without tearing the crust.
- Lightly season the top with kosher salt and a grind of black pepper. Place the pizza directly on the oven rack (not on a baking sheet) and bake until the top is golden brown—about 8–12 minutes, depending on your crust thickness.
- While the pizza bakes, toss the arugula with 1 tablespoon olive oil, the lemon juice, and the balsamic vinegar. Season lightly with salt and pepper; this simple dressing brightens the greens and balances the truffle richness.
- Remove the pizza from the oven when golden. Top with the dressed arugula and arrange the thin slices of prosciutto across the pizza. Finish by dusting the whole pie with truffle salt to taste.
- Slice, serve immediately, and enjoy.