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Mushroom Flat Bread Pizza

Mushroom Flat Bread Pizza

Yields1 Serving
YOU'LL NEED
Flat Bread Dough
 2 ½ cups AP unbleached flour
 1 cup Warm water
 2 tbsp Wild Mushroom & Sage Olive Oil
 2 tsp Active dry yeast
 1 tsp Salt
 1 tsp Granulated sugar
Mushroom Topping
 1 Shallot, thinly sliced
 2 tbsp Wild Mushroom & Sage Olive Oil
 2 cups Fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle
 Sea salt & fresh ground black pepper to taste
PREPARATION
1

Flat Bread Dough
. 2 1/2 Cups of AP unbleached flour
. 1 cup warm water
. 2 tablespoons Wild Mushroom & Sage Olive Oil
. 2 teaspoons active dry yeast
. 1 teaspoon salt
. 1 teaspoon granulated sugar Mushroom Topping
. 1 large shallot, thinly sliced
. 2 tablespoons Wild Mushroom & Sage Olive Oil
. 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle,
. Sea salt & fresh ground black pepper to taste

1. To make the flat bread dough, mix the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet
ingredients to form a somewhat moist dough. Knead the dough for about five minutes
adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in
to two balls and set aside covered in a warm place to rise until doubled, for about 1
hour. Meanwhile make the mushroom topping. In a large sauté pan heat the olive oil
over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste.
Sauté until they just begin to turn a light golden-brown color. Add the sliced shallot and

2. Cook for an additional 2-3 minutes until the shallot is sweet, soft, and gently
caramelized. Adjust seasoning as desired with salt and pepper and set aside to cool
while the dough rises. Alternatively, you can use your bread machine or stand mixer to
mix and knead the dough.

3. Preheat the oven to 450 F.

4. To assemble, roll each flat dough ball into a very thin circle, approximately 8" in
diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with
olive oil, lined with parchment, or dusted with cornmeal. Arrange the caramelized
mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal
portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and
additional fresh ground pepper (if desired). Slide the flat bread into the preheated oven
and bake for approximately 15 minutes until the cheese is melted and beginning to
caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread
halfway through the cooking process to ensure that each cooks evenly.

Ingredients

Flat Bread Dough
 2 ½ cups AP unbleached flour
 1 cup Warm water
 2 tbsp Wild Mushroom & Sage Olive Oil
 2 tsp Active dry yeast
 1 tsp Salt
 1 tsp Granulated sugar
Mushroom Topping
 1 Shallot, thinly sliced
 2 tbsp Wild Mushroom & Sage Olive Oil
 2 cups Fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle
 Sea salt & fresh ground black pepper to taste

Directions

1

Flat Bread Dough
. 2 1/2 Cups of AP unbleached flour
. 1 cup warm water
. 2 tablespoons Wild Mushroom & Sage Olive Oil
. 2 teaspoons active dry yeast
. 1 teaspoon salt
. 1 teaspoon granulated sugar Mushroom Topping
. 1 large shallot, thinly sliced
. 2 tablespoons Wild Mushroom & Sage Olive Oil
. 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle,
. Sea salt & fresh ground black pepper to taste

1. To make the flat bread dough, mix the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet
ingredients to form a somewhat moist dough. Knead the dough for about five minutes
adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in
to two balls and set aside covered in a warm place to rise until doubled, for about 1
hour. Meanwhile make the mushroom topping. In a large sauté pan heat the olive oil
over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste.
Sauté until they just begin to turn a light golden-brown color. Add the sliced shallot and

2. Cook for an additional 2-3 minutes until the shallot is sweet, soft, and gently
caramelized. Adjust seasoning as desired with salt and pepper and set aside to cool
while the dough rises. Alternatively, you can use your bread machine or stand mixer to
mix and knead the dough.

3. Preheat the oven to 450 F.

4. To assemble, roll each flat dough ball into a very thin circle, approximately 8" in
diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with
olive oil, lined with parchment, or dusted with cornmeal. Arrange the caramelized
mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal
portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and
additional fresh ground pepper (if desired). Slide the flat bread into the preheated oven
and bake for approximately 15 minutes until the cheese is melted and beginning to
caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread
halfway through the cooking process to ensure that each cooks evenly.

Mushroom Flat Bread Pizza