Pizza Bianca with Truffle Oil

1. Stage

Preheat the oven to 500 degrees F. Set a pizza stone in the bottom of the oven and heat for at least 30 minutes.

2. Stage

Meanwhile, in a medium saucepan, melt the butter. Add the onion, cover and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes. Add the water when the pan gets dry. Add the vinegar, transfer the onion to a bowl and season with salt and pepper. In a medium bowl, season the ricotta with salt and pepper.

3. Stage

In another medium bowl, whisk the 2 tablespoons of olive oil with the lemon juice. Add the frisee and season with salt and pepper.

4. Stage

On a lightly floured work surface, roll or stretch one ball of dough into a 14-inch round. Transfer the dough to a lightly floured pizza peel or inverted baking sheet and brush the edge with olive oil. Spread half of the ricotta on the dough, leaving a 1-inch border. Top with half each of the onion, Taleggio and pine nuts. Slide the pizza onto the preheated stone and bake for 5 to 6 minutes, until golden and bubbling. Drizzle lightly with truffle oil, cut into wedges and serve at once with frisee salad on the side. Repeat with the remaining ingredients to make the second pizza and serve hot, with frisee salad.

5. Stage

Wine Recommendation: The truffle oil on this pizza suggests Pinot Bianco, an Italian white with a seductively musky scent. A grape that grows best in cooler climates, Pinot Bianco thrives in Italy's Alto Adige, producing wines like the zesty 2004 Tiefenbrunner and the complex 2003 Colterenzio Praedium Weisshaus.