Tartufo

Earthiness is the whole point here, and it arrives three ways at once.

• Black truffle, shaved over the top just before it leaves.
• Fontina, melting into the base while it bakes.
• Mushrooms, sliced thin so they soften rather than steam.
• Olive oil, a finish after the oven, not before.

Neapolitan dough, 30cm, blistered at the edge and soft enough to fold. Mild heat, so nothing gets in the way of the truffle. Contains: gluten, dairy. Vegetarian.