Ingrid van den Arend

Main course, for 2. Preparation time 15 minutes (plus 20 minutes in the oven)

• 1 teaspoon of honey
• 1½ tablespoons of truffle mayonnaise
• 250 grams of mixed baby potatoes (e.g. truffle potatoes, roseval and baby potatoes)
• 3 cloves of garlic
• 1 small red onion
• 1 ready-to-use dough base (Ø approx. 30 cm)
• 1 sprig of sage (about 5 leaves)
• coarsely ground salt and pepper from the mill

Preheat the oven to 210°C (or as indicated on the pizza dough base packaging).
Mix the honey with the truffle mayonnaise. Wash and clean the potatoes. Peel the cloves of garlic.
Cut the potatoes and garlic into very thin slices. Peel and thinly slice the red onion. Place the dough base on baking paper on a baking tray. Spread the base with honey-truffle mayonnaise. Spread the potato slices, garlic slices and onion rings on top. Cut the sage into strips (if you have a bunch of very small sage leaves, those are nice to use). Sprinkle with sage strips and salt and pepper from the pepper mill. Bake in the oven at 210°C until golden brown.

Tip: Drizzle with some good olive oil, truffle oil or a little balsamic syrup. Delicious with rocket or with a Caprese salad (tomato, mozzarella and basil) on the side.

Ingrid van den Arend, Cook it!