Portobello and Goat Cheese Flatbread with Truffle oil

I am a huge fan of flatbread (and all things bread). I love that you can start out with just a base (the dough) and build off of that with whatever you want. You can make simple flatbreads with just cheese, or make fancier ones with extra ingredients and signature pairings like brie and pear or sausage and peppers.

One of my favorite flatbreads is my portobello and goat cheese flatbread with truffle oil. This flatbread is a fantastic appetizer that is definitely a crowd pleaser. The prep is so easy and it takes no time to make. The only way that you can make it more complicated is by making your own dough, but why bother when you can buy fresh pizza dough from your favorite pizza joint or food store.

 Portobello and Goat Cheese Flatbread with Truffle Oil

Flatbread:
- Pizza dough (store bought or homemade)
- 3 large portobello mushrooms
- 6 oz goat cheese
- 3 tbs olive oil
- 2 tbs truffle oil
- 1 clove of garlic (chopped)
- Salt and pepper to taste

Preheat your oven to 500 degrees. Heat up a large sauté pan with 2 tbs of olive oil. Chop three large portobello mushrooms and place in the pan along with the chopped garlic.  Sauté the mushrooms and garlic for 10-15 minutes until cooked and season with salt and pepper. Stir in 1 tbs of truffle oil.

Roll out your dough with a little bit of flour and place on a baking pan. Drizzle 1 tbs of olive oil over the dough and add the goat cheese over top. The goat cheese doesn't need to be spread out evenly. Put the dough in the oven and bake for 12-15 minutes. Take out the flatbread and add the portobello mushrooms and drizzle 1 tbs of truffle oil. Bake for another minute and garnish with a little bit of parmesan cheese.

Enjoy!