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1
For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment.
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2
Let sit for 2 minutes to activate the yeast; it will begin to bubble.
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3
On low speed, add the flour and salt slowly, then add the olive oil.
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4
Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes.
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5
Place in a lightly-oiled bowl.
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6
Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
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7
For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes.
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8
Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes.
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9
Turn off the heat and add the cheeses.
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10
Stir very well until all the cheese has melted.
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11
Cover with a lid or foil until ready to use.
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12
For the flatbreads: Heat grill to medium heat.
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13
Toss the mushrooms lightly in the olive oil and some salt and pepper.
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14
Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes.
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15
Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
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16
For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide.
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17
Lightly oil the grates of the grill.
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18
Grill the flatbreads for 2 minutes per side.
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19
Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan.
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20
Return the flatbreads to the grill in a low-heated area.
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21
Close the lid and cook for about 4 minutes.
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22
Sprinkle with the chives, cut each into 8 pieces and serve.
