Blue Cheese and Wild Mushroom & Sage Olive Oil Flatbread

Here I’ve layered glorious mushroom upon more mushroom, using the Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The result is a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Ingredients

Flatbread Dough:
2 1/2 cups of 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 large shallot, thinly sliced
2 Tbsp Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

Directions

Preheat the oven to 450 F

Flatbread:

Mix Mushroom & Sage Olive Oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix into 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 into two balls and set aside covered in a warm place to rise until doubled; about 1 hour. (Alternatively, you can use a bread machine or stand mixer to mix, and knead the dough.)

Mushroom topping:

In a large sauté pan, heat the Mushroom & Sage Olive Oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Sauté until they begin to turn a light golden-brown colour.

Add the sliced shallot to the pan and cook for 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.

Assembly:

Roll each flat dough ball out into a, very thin, circle, approximately 8″ in diameter. Place the rolled dough onto 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, a drizzle of Mushroom & Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flatbread 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.

Serves 4-6