Owner George Abou-Daoud isn't cutting corners. The housemade compound butter is studded with slivers of truffles. Opening the container, he digs for a morsel with the tip of a butter knife and offers it to me mid-photo session. It's a delightful aromatic tease of the pizza to come (and a delicious way to bide your time as your pizza is baking).
What You'll Need
- NYC style dough
- Wild Mushrooms
- Truffle butter
About the author: Kelly Bone lives in Los Angeles writing The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie