Truffle mashed potato pizza with grilled tomatoes, mushrooms, arugula and ricotta

Let the pre-made dough rest out of the fridge about two and a half hours so it stretches; cold dough will not.

Flour the surface, pull the sides over to make the dough round.

Roll it out with a rolling pin, turning and flouring, letting the gluten relax between rolls so it stops snapping back, toward about 12 inches.

Leave the dough about five minutes to relax.

On the flat top on low, cook the mushrooms and blister the cherry tomatoes face down all the way round until almost fully cooked, since this does not go in an oven.

Warm the mashed potatoes on the flat top with a little truffle oil, a little olive oil to make them creamier, garlic, and a little salt and pepper; mix until warm.

Put a little semolina on the peel and move the dough onto it.

Cook the dough on the dry flat top a couple of minutes to firm the bottom; take it off.

Spread a not-too-thick layer of the mashed potatoes, with a little more truffle and garlic added.

Scatter mozzarella, then the mushrooms and the tomatoes.

Return to the flat top to crisp the bottom and melt the cheese.

Mix the ricotta with a little olive oil and a tiny bit more garlic until smooth; dress the arugula with a tiny bit of oil.

Finish with a little parmesan, small dollops of the ricotta, a little arugula and fresh pepper; slice.