Robiola Flat Bread With White Truffle Oil

This is a shortcut recipe that I have made a gazillion times.

I mention shortcut because I don't make my own nann {or pizza dough, for that matter}.  The process is time consuming and the results from my kitchen are no better than the naan from Whole Foods or the fresh ball of dough I purchase from my local bakery. So when we do a pizza night, I ditch my usual DIY mode and rely on the dough experts.

I've made this particular recipe a gazillion times because I love the whole "mushroom/truffle oil thing" and, as such, have deemed this a -slice-of-heaven. With a salad {and a glass of wine}, this fragrant flat bread is a nice way to wind down from a busy day. Or sliced thinly, it is a great appetizer to serve when entertaining.

Each time I prepare this, such as just now, I am reminded that this is one of those recipes that is so quick and easy and universally enjoyed by all. Glad to share and hope you like it.

Robiola Flat Bread With White Truffle Oil

2 pieces of naan  (Indian flat bread)
1 1/4 c diced portobello mushroom
1/2 c diced zucchini
2 heaping T diced chives
1/4 t kosher salt
1/4 t fresh ground black pepper
About 3/4 c Robiola cheese, adjust to taste (*)
2 T best Italian white truffle oil

Preheat oven to 550 degrees.

Set cheese out to soften.

In a bowl, combine vegetables, chives and seasonings.

Place flat breads on a baking sheet or pizza stone and smooth cheese on each flat bread with a butter knife leaving a 1/2' border. Spoon vegetable mixture on top of cheese.  Bake until golden brown, about 8 minutes. Remove from heat and finish with a big drizzle of truffle oil.

(*) Robiola is a soft, creamy cheese carried at Whole Foods.  If you cannot find it, give Talleggio a try.


Source:  Adapted from Epicurious.