Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside. If using pizza dough, let it rest at room temperature 30 minutes before stretching. Lightly dust a work surface with 1–2 tbs flour, stretch or roll the dough into a roughly 10–12-inch oval or rectangle (about 1/4-inch thick). Transfer to a piece of parchment or a well-floured pizza peel. Brush the surface lightly with 1 tbs olive oil to help crisp and brown.

Mushroom Topping

Cook mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When butter is foaming, add the sliced mushrooms in a single layer (work in batches if necessary) and let them sear without stirring for 2 minutes to develop color. Stir and continue to cook 3–4 minutes until golden and most moisture has evaporated.

Add the minced shallot to the skillet and sauté 1–2 minutes until softened, then add the garlic and cook 30 seconds until fragrant. Stir in the chopped thyme and parsley, season with 1 tsp salt and 1 tsp freshly ground black pepper, and finish with 1 tsp lemon juice. Taste and adjust seasoning. Remove from heat and set aside.

Cheese & Finish

Assemble flatbread

Dollop the 3 oz ricotta over the oiled dough in tablespoons, leaving a 1/2-inch border. Sprinkle the 2 tbs grated Parmesan evenly across the flatbread. Distribute the cooked mushroom mixture evenly on top of the cheeses.

Slide the flatbread (on parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes until the crust is blistered and golden and the toppings are hot. If the edges brown too quickly, reduce temperature to 475°F after 6 minutes.

If adding the optional egg: while the flatbread bakes, heat 1/2 tsp butter or oil in a small skillet over medium heat and fry the egg to your preferred doneness (sunny-side up or over-easy recommended). In the last 1 minute of the flatbread's bake, top the flatbread with the fried egg and return to the oven just long enough to finish (about 30–60 seconds), or place the cooked egg on the hot flatbread immediately after it comes out of the oven.

Finish and serve: Remove the flatbread from the oven. Drizzle evenly with 1 tsp truffle oil and 1 tsp extra-virgin olive oil. Scatter 1/2 cup microgreens or arugula if using, sprinkle 1/4 tsp crushed red pepper flakes (optional) and 1/4 tsp sea salt flakes. Cut into 4–6 pieces and serve immediately.