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Truffle Honey Flatbread Pizza

September 18, 2017 by Nicole Collins

There are so many exciting things happening today!

And that's not a typical Monday morning sentence.

First thing to be excited about today...Dancing with the Stars!

As much as we all know I hate the fall and winter, the only things that gets me through are the tv season premieres that start popping up this time of year.

And, Dancing with the Stars tonight is the first one of my shows to come back! Any other DTWS fans out there? What else is on your “must see tv” list?

It's funny, because I haven't always watched DTWS. I've only been watching the past couple seasons. I don't know what took me so long to hop on board! I actually started watching during Robert Herjavec's season, because he's my favorite shark. I was the same way with American Idol, too. I only started watching that about halfway through it's lifespan. I've been known to fight hopping on the bandwagon!

But, then again, I guess American Idol is not really retired anymore now that it's been picked up by ABC. I still think that's weird. I haven't decided yet if I'll continue watching. Though, curiosity will probably kill the cat.

Oook...second thing to be excited about today...Truffle Honey Flatbread Pizza!

This. Pizza. Is. Everything.

I first had a similar pizza at a spot in Brooklyn called Emily a couple of years ago. I was there for a wedding rehearsal dinner, and totally fell in love with this pizza. The pizza on their menu is actually called “The Emily”, and it's the owner's namesake. I got a chance to meet the owner while I was there, so I just had to ask her what was on that pizza that made it so delicious.

I took her notes, and set out to create my own version at home! I've been tweaking and tweaking my recipe for the past 2 ½ years, and this version I'm giving you today is the end all, be all.

You guys have probably figured out my now that I'm obsessed with naan bread. It's pretty much all I use for pizzas anymore. And, today's pizza is no different.

It's just too easy! You don't have to wait for it to rise. You don't have to bake it off first. It's easy to portion out. And it's absolutely delicious. I'm #teamnaan all of the way. If you're not, of course pizza dough will work here. That's what Emily uses...charred perfectly in their brick pizza ovens...yum!

Regardless, whether you prefer regular pizza dough or naan, your crust will be the last thing you're thinking about. Because, you'll be WAY too distracted by the 3 CUPS of cheese on these pizzas.

That's right. 3 CUPS OF CHEESE!

Mozzarella and gouda get baked directly on to the naan crust in the oven. But, the showstopper is the truffle cheese that we throw on when the pizza comes out of the oven. The heat from the pizza melts the delicate truffle cheese which creates a gooey, creamy, out of this world experience.

But that's not all. Just when you thought it couldn't get any better, we top the pizza with honey and chopped pistachios. I know!

That might sound unusual, but I'm telling you, there are no words for the flavor in this pizza.

We drizzle a decent amount of honey over the cheeses. We're pretty much covering the top of the pizza with a layer of honey. Then, we throw chopped up salted pistachios directly over the honey. The nuts, honey, and truffle cheese are essentially melting in to the pizza together at the same time, so while it's a little sticky in places, it's not messy. The combo becomes like a glaze on the pizza.

I absolutely love all things truffle, and the funky truffle cheese flavor combined with the sweet honey and salty nuts and cheese is possibly the best taste I've ever experienced in my life.

I know. That's a pretty big statement. I hope that shows you how serious I am when I tell you this pizza will change your life!

So, I think I've left you locked and loaded with more excitement than you'll be able to handle today.

And if you need me later, I'll be wrapped up in a blankie, parked in front of the tv, and chowing down on Truffle Honey Pizza.

Enjoy, and let's eat!


Truffle Honey Flatbread Pizza Serves: 4 Print


  • 1 pack original naan bread (2 flatbreads)

  • 1 cup gouda cheese, shredded

  • 1 cup mozzarella cheese, shredded

  • 1 cup truffle cheddar cheese (I get mine from Trader Joes), finely shredded

  • ¼ cup salted pistachios, shelled and chopped

  • honey, roughly ¼ cup (keep in the honey jar)

  • ½ tbsp olive oil

  • salt and pepper, to taste


  1. Preheat oven to 400 degrees. Brush the bubbly side of the naan bread with water. Flip, and brush the flat side with olive oil. Season each bread on the olive oil side with a pinch of salt and pepper.

  2. Mix mozzarella and gouda together in a small bowl or plate. Divide evenly between two flatbreads (on the flat side) leaving about a ¼ inch border. Bake for 10-12 minutes on a sheet pan until the cheese cheese melts, and the crust begins to turn golden brown.

  3. After removing from the oven, immediately top naan breads evenly with truffle cheese. Drizzle each with honey straight from the jar using an up and down, side to side pattern. (Starting at the top left up the bread, drizzle honey top to bottom in a vertical pattern until you get to the right side which will be about 4 strokes. Repeat going horizontally. Don't use a lot of pressure. Keep it as a drizzle.) Top with chopped pistachios divided evenly between the two breads. Allow to sit for 2-3 mins before slicing to allow everything to melt together. Cut and serve.

Recipe notes:

*Allowing the toppings to sit before cutting helps them melt together and stay on.

*This recipe would work just as well with regular pizza dough. I just really love naan bread pizzas.

*I like to line a sheet tray with foil for easy clean up for these pizzas.

*Since I don't use the whole block of gouda or truffle cheese for this recipe, I like to wrap the leftover cheese back in its wrapper, place it in a sandwich bag, and store it in the freezer. When I want to use it again, I just remove it from the freezer the day before I need it. That way, I don't feel bad about splurging on specialty cheese, because it doesn't get wasted. And, the texture stays the same even after being frozen!

*Use the fine side of a cheese grater when shredding the truffle cheese. We want it to be thin and delicate so it melts easily. You can use the thicker side for the gouda since that gets melted in the oven.

*It may seem like you're using too much honey, but we want a generous drizzle. It melts into the cheeses and pistachios creating almost a glaze like experience. It's not runny or goopy at all!

*I buy pistachios that are already shelled, because I don't have the patience to do it myself. I also put the nuts in a sandwich baggie, and lightly beat them with a hammer. I find it's easier to break them up that way, because they fly all over the place when I'm chopping them. Running a knife through them works just fine, of course.

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