Cremini and Blue Cheese Flatbread with Mushroom and Sage EVOO

Cremini and Blue Cheese Flatbread with Mushroom and Sage EVOO
Print Recipe
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
Print Recipe
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 EVOO
  • 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 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
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 EVOO
  • 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 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
Servings: servings
Units:
Instructions
Flatbread Dough
  1. 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.
  2. 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
  1. Preheat the oven to 450 F.
  2. 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.
  3. 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.
  4. 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: