Make dough. Put stuff on it. Bake. Sounds simple enough for a weeknight dinner, right? Simple, sure, but there’s no reason it doesn’t need to feel special. Add some truffle oil, paper-thin potatoes, and tangy chevre to the mix, and you’ve got a meal worthy of wine and candles. Find the recipe on The Kitchn below.

This flatbread recipe is a twist on my perfected pizza dough, however I reduced the amount of yeast and added a splash of garlic-infused olive oil. (Talk about amping up the flavor!) The potato, goat cheese, and truffle oil topping — inspired by a restaurant where I used to work — is an all-time favorite of mine. Whenever I host pizza parties, the complementary pairing is always a surprise hit for the self-declared meat-lovers of the bunch.

Get the recipe on The Kitchn

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.