Categories: Pizza/flatbread

Ingredients

• 4-10" flatbreads
• Truffled Cheese Sauce
• 1/2 cup diced white onion
• 2 tsp. minced garlic
• 2 Tbsp. olive oil
• 2 cups half and half cream (10%)
• 2 cups pecorino cheese, grated
• 1 cup Parmesan, grated
• 1/2 tsp. truffle oil
• Additions
• 14 gms. dried black Trumpet mushrooms, soaked 20 min. in hot water and drained
• 5 large white button mushroom, thinly sliced
• 5 cremini mushrooms, thinly sliced
• 2 Tbsp. butter
• 1/2 tsp. truffle oil
• Salt and freshly ground pepper
• 1/4 cup Parmesan cheese, grated
• 3 Tbsp. chopped fresh chives

Directions

1. To make the cheese sauce, saute the onions and garlic in a medium saucepan on medium heat for about 5 min. or until translucent. Add the cream and simmer until reduced by half. Add the cheese and the truffle oil and stir until melted. Set aside, covered.

2. Saute the mushrooms in the butter until soft. Season with salt and pepper and another ½ tsp. of truffle oil.

3. Preheat oven to 425F. For each flatbread spread on the cheese sauce dividing it among the flatbreads. Divide the mushrooms on top. Sprinkle with the Parmesan cheese. Bake for 10-12 min. or until golden brown.

4. Top with chives and serve immediately.

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