1 piece TJ’s Lavosh 1½C TJ’s Wild Mushroom Blend, defrosted 2C TJ’s Arugula 3T TJ’s White Truffle Oil ½C Shredded Parmesan 1) Toss arugula with truffle oil, set aside. 2) Spread mushrooms evenly over Lavosh and sprinkle parmesan cheese on top. 3) Bake on a cookie sheet in a 375º oven for 20 minutes or until cheese has melted and crust is crispy. 4) Remove from oven and top with truffled arugula. Cut into slices and serve immediately. Chef Crissi (Tucson Store 88/Grant & Swan)