Chanterelle, Goat Cheese, and Truffle Oil Pizza

Several months ago my husband and I went to Zazu's, a local, wine-country restaurant, to try one of their wood-fired oven pizzas. This road-house style restaurant which features local, sustainable food is our favorite place to eat out. Unfortunately it's pretty pricey so we only go their for special occasions. We ordered a chanterelle mushroom, Laura Chenel goat cheese, truffle oil pizza garnished with pea shoots that was paired with three half-glasses of local pinots. The whole meal was delicious. Since Friday nights are usually pizza nights here and the chanterelles are currently so abundant and lovely looking, I thought I'd try to re-create that pizza. Unfortunately, my attempt was pretty successful. We're now totally hooked on those pricey chanterelles.

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:

Ciabatta dough

Another base

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!