What could be better for a quick celebratory dinner than a truffle pizza.  I got the Italian-made base from Bay Cities on Lincoln Blvd.  The cheeses and truffle came from Andrew’s Cheese Shop.  I slathered the crust with garlic-infused olive oil (smash a clove of garlic, drop it into the oil, then microwave for about 20 seconds), then sheep-milk ricotta, boschetto al tartufo (truffled sheep/cow cheese from Italy), then a vintage cheddar, and an Italian fontina.  As soon as the cheese is bubbling and beginning to brown, pull it from the oven and shave on fresh truffle.  Divine!