MUSHROOM FLATBREAD

Topped with arugula, gorgonzola, and a balsamic glaze, this flatbread is absolutely delicious.

Time: 2 hours (60–90 min wait time) | Difficulty: 3/5 | Servings: 2 flatbreads

1. Make the Dough

Whisk together warm water, yeast, and granulated sugar with a stand mixer or by hand. Cover to rest for 5 min. Add salt, flour, and olive oil, and beat on low speed for 2 minutes.

2. Knead

Sprinkle some flour on your countertop and knead the dough for five minutes. If the dough is too sticky while kneading, sprinkle a teaspoon of flour at a time on the dough or counter. Your dough should be soft, but slightly tacky.

3. Let Rise

Place your dough in the lightly greased bowl, turning it to coat all sides in oil. Cover the bowl with aluminum foil or plastic wrap and leave to rise at room temperature until it’s doubled in size (about 60-90 minutes)

4. Prep Toppings

While waiting for your dough to rise, roughly chop mushrooms and dice your shallot. In one pan, sautee mushrooms in butter until lightly browned, about 6-8 minutes. In another pan fry your shallots until translucent, about 3-4 minutes. Add to the mushrooms and remove from heat.

5. Preheat and Punch Down

Preheat oven to 475° F. Punch down your dough to release air bubbles. Divide in two and roll out dough to be about 12 inches wide (does not have to be perfect).  

6. Assemble

Lightly dust your baking sheet or pizza stone with cornmeal before placing your pizza on top. Drizzle with olive oil, and top with mushroom and shallot mixture. (Option brush dough edges with an egg wash). 

7. Bake

Cook for 13-15 minutes until the crust is golden brown.

8. Finish

Top with arugula, gorgonzola, and balsamic glaze, and enjoy!