In my continuing ripoff of the old semi-homemade show, I give you truffle flatbread.
This was high quality chow and made without any of those fancy and usually fake truffle oils. I used a Boboli thin crust cut in half to fit in the Breville and then coated it lightly but completely with this stuff.
There are a lot of different brands of truffle sauce but I swear by this brand, Elle Esse, which I’m almost sure means “This here eating stuff” in Italian.
Then I used some fresh shredded parm more as seasoning than cheese, two slices mozz, a hearty pinch of Penzy’s Italian Saltless Shake, and a few grinds of salt before placing in convection mode at 450.