1 ball pizza dough
Flour for dusting
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 pound mixed mushrooms, thinly sliced (chanterelle, porcini, oyster, shiitake)
Sea salt and freshly ground pepper to taste
1 tablespoon chopped parsley
5 ounces Raclette cheese, grated
5 ounces of Saint-Nectaire cheese, crumbled
2 tablespoons white truffle oil
Preheat oven to 375°.
Spread dough to desired shape on lightly floured parchment paper. Dock by piercing with a fork, and drizzle with olive oil. Bake for 15 minutes or until nearly done.
While the flatbread is in the oven, heat olive oil in a sauté pan and cook garlic and shallots until translucent. Add mushrooms and stir until they wilt. Season with salt, pepper, and chopped parsley and remove from heat.
Remove the flatbread from the oven, sprinkle the grated Raclette and crumbled St Nectaire over it, and place it back in the over for 3-4 minutes until the cheese melts.
Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese.