By Kevin Twisk, Chef of Donna Italia, The Netherlands
By Kevin Twisk, Chef of Donna Italia, The Netherlands


This recipe comes to us straight from Holland, the land that popularized mayonnaise. Truffles are one of the world's most extravagant delicacies and adding their aroma to a dish creates an immediate sensation.

Here we pair the elegant, distinctive taste of truffle mayo with piquant Spinata Romano, divine sun-dried tomatoes and fresh arugula leaves for a heavenly pizza that melts in the mouth.

What you need:

  • About 16 pieces of Spinata Romano or pepperoni of choice
  • Sun dried tomatoes
  • Arugula
  • Truffle mayonnaise
  • Asparagus (optional)

What you do:

Place the pepperoni and sun dried tomatoes over the face of the defrosted pizza before putting it in the oven for about 3 minutes. Add the arugula on top and spread on the truffle mayonnaise as soon as the pizza comes out of the oven. Optionally, you can add asparagus tops, cooked for 10 minutes in boiling water.

For an interesting alternative, add only the arugula leaves and leave the mayo on the side as a dipping sauce. Deliciozo! A dish real Italians will approve.

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