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1
Preheat the oven to 500.
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2
Set a pizza stone in the bottom of the oven and heat for at least 30 minutes.
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3
Meanwhile, in a medium saucepan, melt the butter.
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4
Add the onion, cover and cook over moderately low heat, stirring occasionally, until softened but not browned, about 10 minutes.
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5
Add the water when the pan gets dry.
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6
Add the vinegar, transfer the onion to a bowl and season with salt and pepper.
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7
In a medium bowl, season the ricotta with salt and pepper.
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8
In another medium bowl, whisk the 2 tablespoons of olive oil with the lemon juice.
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9
Add the frisee and season with salt and pepper.
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10
On a lightly floured work surface, roll or stretch one ball of dough into a 14-inch round.
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11
Transfer the dough to a lightly floured pizza peel or inverted baking sheet and brush the edge with olive oil.
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12
Spread half of the ricotta on the dough, leaving a 1-inch border.
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13
Top with half each of the onion, Taleggio and pine nuts.
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14
Slide the pizza onto the preheated stone and bake for 5 to 6 minutes, until golden and bubbling.
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15
Drizzle lightly with truffle oil, cut into wedges and serve at once with frisee salad on the side.
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16
Repeat with the remaining ingredients to make the second pizza and serve hot, with frisee salad.
