For the crust I used two 6-1/2 oz. balls of Classic French Bread from Peter Reinhart's latest book, Artisan Breads Every Day . Any pizza dough that you like would work just fine.
I think another great base for this pizza would be the quick rustic ciabatta pizza:
After shaping each pizza, I brushed it with some White Truffle Oil that I purchased from Costco (I think it was about $20 for a bottle). Just in case anyone wants to argue that this product isn't real truffle oil :-) let me just say that whatever it is, it is absolutely delicious!