| 1 | ts | Yeast |
| 3/4 | c | Warm water; (about 110 degrees) |
| 5 | tb | Olive oil; divided |
| 2 | tb | Chiffonade of fresh basil |
| 1 | tb | Minced garlic |
| 2 | c | Flour |
| 1/4 | c | Cornmeal |
| 1 | ts | Kosher salt |
| 1/4 | c | Small-diced Portobello mushrooms |
| 1 | tb | Minced shallots |
| 1 | tb | Chopped; peeled and seeded tomatoes |
| 2 | tb | Veal stock |
| 1 | c | Homemade mayonnaise |
| 1 | | Black truffle; chopped |
| | Truffle oil; to taste |
| 4 | c | Baby greens |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| 2 | | Creole/beefsteak tomatoes; cut 1" slices |
| 1 | c | Crumbled apple-smoked bacon; warm |
| 4 | oz | Parmigiano-Reggiano cheese block |
| 2 | tb | Finely-chopped parsley |
| | Edible flowers |
| | Emeril's Essence; see * Note |
