Cucumber Melon White Balsamic
Mushroom & Blue Cheese Flat Bread
Layers of mushrooms are enhanced with the earthy flavours of our Mushroom Sage Olive Oil. A satisfying flat bread best served alongside a crisp, vibrant salad with a bit of acidity.
Flat Bread Dough- 2 1/2 cups of unbleached flour
- 1 cup warm water
- 2 tbsps Della Terra Mushroom Sage Olive Oil
- 2 tsps active dry yeast
- 1 tsp salt
- 1 tsp granulated sugar
- 1 large shallot, thinly sliced
- 2 tbsps Della Terra Mushroom Sage Olive Oil
- 2 cups sliced mushrooms (Cremini, Shitake, Oyster, Porcini, etc)
- 1/3 cup crumbled blue cheese (we love Roaring 40's!)
- sea salt & fresh ground black pepper to taste
To make flat bread dough mix together Della Terra Mushroom Sage Olive Oil, warm water, yeast and sugar. Allow to rest for five minutes. Blend salt with flour and mix with wet ingredients to form a somewhat moist dough.
Knead dough for approximately five minutes, adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough. Divide into two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile, prepare the mushroom topping. In a large saute pan heat the Della Terra Mushroom Sage Olive Oil over medium heat. Add sliced mushrooms and sprinkle with a bit of sea salt to taste. Sauté until they just begin to turn a light golden-brown color. Add 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. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450º F.
To assemble, roll each flat dough ball in to 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 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 half way through the cooking process to ensure that each cooks evenly.
Serves 4-6
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