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1
Preheat the oven 400 degrees F.
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2
In an electric mixer, whisk the yeast, water, sugar and oil together to form a paste.
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3
Using a dough hook, add the flour and salt to the paste and mix until the dough comes away from the bowl and crawls up the sides of the hook.
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4
Remove the dough from the bowl and put into oiled bowl turning to coat the dough.
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5
Cover and let the dough rise until double in size, about 1 hour.
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6
Turn the dough out onto a floured surface and divide into 4 (4-ounce) balls; cover.
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7
Let the dough rest for 10 to 15 minutes.
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8
Press each dough out into a 10-inch circle about 1/2 to 1-inch thick.
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9
Lightly brush the dough with olive oil.
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10
Divide the potatoes into four portions and season with salt and pepper.
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11
Cover each dough with the potatoes, leaving a 1-inch border.
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12
In a small mixing bowl, toss the red onions and the duck confit with the extra-virgin olive oil or with a little truffle oil.
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13
Season with pepper.
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14
Place a layer of the red onions and confit on top of the potatoes.
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15
Sprinkle each pizza with the grated cheese.
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16
Drizzle each pizza with the truffle oil.
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17
Bake for 15 to 20 minutes or until the crust is crispy and golden brown.
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18
Garnish the pizza with chives.
