MAKE THE CRUST:
In the bowl of an electric mixer fitted with a dough hook, combine the yeast, water, and sugar. Mix to dissolve the yeast and sugar, about 2 minutes. Add the salt, pepper, and 2 tablespoons of the olive oil and blend. Add the flour and beat on low speed until the mixture comes up the paddle and pulls away from the side of the bowl.
Remove the dough and pat it into a smooth ball. Using the remaining 1/2 teaspoon olive oil, coat the inside of a large mixing bowl. Add the dough and turn to oil all sides. Cover with plastic wrap or a clean towel and put in a warm, draft-free place until it doubles in size, about 2 hours.
MAKE THE POTATOES:
Put the potatoes in a medium-size saucepan and add enough water to cover and the salt. Bring to a boil over high heat, then reduce the heat to medium and cook until fork-tender, 10 to 12 minutes. Drain and rinse under cool water. Arrange in a shallow dish and let cool to room temperature.
Preheat the oven to 375°F. Lightly oil two baking sheets each with the olive oil.
Remove the dough from the bowl and divide into four equal portions. With your fingers dusted with flour, pat the dough into free-form circles, each 8 to 10 inches in diameter, and put them on the prepared baking sheets. Prick each randomly with a fork.
Brush each dough circle with 1/2 teaspoon of the truffle oil and top each with equal amounts of the potatoes, salt, pepper, onions, shredded confit, and cheese. Drizzle the remaining teaspoon of truffle oil evenly over the pizzas.
Put one baking sheet on the middle rack of the oven and bake until the crust is golden brown, about 25 minutes. Remove from the oven and let cool for a few minutes before slicing each into 8 slices to serve. Repeat with the remaining baking sheet.
Garnish with the parsley and serve.
Yield: 32 slices, 8 to 10 servings