12 NEW Extra Virgin Olive Oils are in.

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Yields6 Servings
 1 cup Warm Water
 2 tsp Dry Active Yeast
 1 tsp Sugar
 2 tbsp VSOP Organic Wild Mushroom & Sage Extra Virgin Olive Oil
 2 ½ cups All-Purpose Flour, unbleached
 1 tsp Fine Sea Salt
 2 tbsp VSOP Organic Wild Mushroom & Sage Extra Virgin Olive Oil
 2 cups Fresh Mushrooms, such as cremini, shitake, oyster, porcini, or chanterelle
 1 large Shallot, thinly sliced
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 ½ cups Blue Cheese, crumbled
1

Preheat the oven to 450 degrees Fahrenheit. To make the flatbread dough, mix together the warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Add the olive oil.

2

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, until a smooth dough forms. Divide into two balls and place each in a bowl that has been oiled with EVOO. Set aside covered in a warm place to rise until doubled, for about 1 hour.

3

Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. 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.

4

To assemble, roll each flatbread dough ball into a very thin circle or rectangle, 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, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).

5

Slide the flat bread into the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to bubble & brown and the crust is golden brown & slightly puffed. Rotate the flatbreads half way through the cooking process to ensure that each cooks evenly. Remove and allow to cook for 5 minutes before serving. Enjoy!

Ingredients

 1 cup Warm Water
 2 tsp Dry Active Yeast
 1 tsp Sugar
 2 tbsp VSOP Organic Wild Mushroom & Sage Extra Virgin Olive Oil
 2 ½ cups All-Purpose Flour, unbleached
 1 tsp Fine Sea Salt
 2 tbsp VSOP Organic Wild Mushroom & Sage Extra Virgin Olive Oil
 2 cups Fresh Mushrooms, such as cremini, shitake, oyster, porcini, or chanterelle
 1 large Shallot, thinly sliced
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 ½ cups Blue Cheese, crumbled

Directions

1

Preheat the oven to 450 degrees Fahrenheit. To make the flatbread dough, mix together the warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Add the olive oil.

2

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, until a smooth dough forms. Divide into two balls and place each in a bowl that has been oiled with EVOO. Set aside covered in a warm place to rise until doubled, for about 1 hour.

3

Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. 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.

4

To assemble, roll each flatbread dough ball into a very thin circle or rectangle, 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, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).

5

Slide the flat bread into the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to bubble & brown and the crust is golden brown & slightly puffed. Rotate the flatbreads half way through the cooking process to ensure that each cooks evenly. Remove and allow to cook for 5 minutes before serving. Enjoy!

Blue Cheese & Cremini Flatbread

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