Truffled mushroom and Boursin flatbread


This is a winning combination.  Mushrooms, Boursin cheese, and a sprinkling of truffle oil.

I first tasted this combo some years back at New York Vintners, at a wine class called “Pizza and the Wines That Love It.”  Executive chef Ryan Smith whipped up several genius flatbreads/pizzas, including this one that I have attempted to recreate.

♫ Suggested listening: do the truffle shuffle. ♫

Click to listen:  The Beatles – “Savoy Truffle”

Here is an adaptation of Ryan’s flatbread/pizza dough recipe:


  • 1/2 tbs of active dry yeast
  • 1/2 cup milk (at room temperature)
  • 1 cup all-purpose flour
  • 1 tsp salt

Mix all ingredients, let rise for 45 minutes. Punch down dough and roll out on a well-floured surface.


Bake for about 10 minutes at 500 degrees on a baking sheet or pizza stone if such things still exist.  When it’s done, take it out, but don’t turn off your oven.


  • About two cups mixed mushrooms, chopped
  • Approx. 1/2 cup mozzarella cheese (or, if you like, half mozz and half parm)
  • 1 wheel Boursin (I used the garlic and herb variety)
  • Generous bunch of chives
  • Olive oil
  • Truffle oil

Sautée your mushrooms in some olive oil until tender.

Shred, grate, slice, or otherwise dismember your chunk of mozzarella and distribute on the surface of your flatbread crust.  Do the same with the mushrooms, and then with globs of Boursin.

Put it back in the oven for approximately 5  minutes, or until your cheese is good and melty.

Remove from the oven and drizzle sparingly with truffle oil, and sprinkle generously with chopped chives.

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