Name: Cremini and Blue Cheese Flatbread with Mushroom and Sage EVOO
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1 cup warm water; 2 tbsp Frescolio Mushroom and Sage Infused EVOO; 2 tsp active dry yeast; 1 tsp salt; 1 tsp granulated sugar; 1 large shallot (thinly sliced); 2 tbsp Frescolio Mushroom and Sage Infused EVOO; 2 cups fresh mushrooms (cremini, shitake, oyster, porcini, and chanterelle all work. Sliced.); blue cheese (to crumble on top); sea salt; pepper (to taste)

Cremini and Blue Cheese Flatbread with Mushroom and Sage EVOO

This is a simple yet supremely satisfying flatbread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Cremini and Blue Cheese Flatbread with Mushroom and Sage EVOO

This is a simple yet supremely satisfying flatbread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Servings	Prep Time	Cook Time	Passive Time
6servings	15minutes	20minutes	65minutes

Servings	Prep Time
6servings	15minutes

Cook Time	Passive Time
20minutes	65minutes

Ingredients

Flatbread Dough
2 1/2 cups unbleached all-purpose flour
1 cup warm water
2 tbsp Frescolio Mushroom and Sage Infused Olive Oil
2 tsp active dry yeast
1 tsp salt
1 tsp granulated sugar
Mushroom Topping
1 large shallot thinly sliced
2 tbsp Frescolio Mushroom and Sage Infused Olive Oil
2 cups fresh mushrooms cremini, shitake, oyster, porcini, and chanterelle all work. Sliced.
blue cheese to crumble on top
sea salt
pepper to taste

Servings: servings

Units:

Ingredients

Flatbread Dough
2 1/2 cups unbleached all-purpose flour
1 cup warm water
2 tbsp Frescolio Mushroom and Sage Infused Olive Oil
2 tsp active dry yeast
1 tsp salt
1 tsp granulated sugar
Mushroom Topping
1 large shallot thinly sliced
2 tbsp Frescolio Mushroom and Sage Infused Olive Oil
2 cups fresh mushrooms cremini, shitake, oyster, porcini, and chanterelle all work. Sliced.
blue cheese to crumble on top
sea salt
pepper to taste

Servings: servings

Units:

Instructions

Flatbread Dough

To make the flatbread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to rise. 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. Knead until a smooth dough forms. Divide into two balls and set aside covered in a warm place to rise until doubled, usually about 1 hour.

Mushroom Topping

Preheat the oven to 450 F.
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 colour. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.
To assemble, roll each flat dough ball into a very thin circle, approximately 8" in diameter. Place the rolled dough onto a sheet pan or pizza pan that is 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, another drizzle of olive oil, and additional fresh ground pepper (if desired). Slide the flatbread in to 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 side cooks evenly.

Recipe Notes

This recipe uses Mushroom and Sage Infused EVOO. You could also try it with either of the following EVOOs for a different taste: