Wild Mushroom Flatbread Recipe
Pinsa, Brie, wild mushrooms, caramelized onions, chives and truffle
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Ingredients
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Flatbread and Toppings
Method
Preparation and Cooking
- 1
Prepare the Pinsa Dough
If using store-bought Pinsa dough, skip to the next step. If making homemade, prepare the dough according to your recipe and allow it to rise until doubled in size, about 1-2 hours.
- 2
Caramelize the Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until the onions are golden and caramelized, about 15-20 minutes. Remove from heat and set aside.
- 3
Sauté the Wild Mushrooms
In the same skillet, add another tablespoon of olive oil and increase the heat to medium-high. Add the wild mushrooms and cook until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat.
- 4
Assemble the Flatbread
Preheat your oven to 220°C (425°F). On a lightly floured surface, stretch or roll out the Pinsa dough into a rectangular shape. Transfer it to a baking sheet lined with parchment paper.
- 5
- 6
Bake the Flatbread
Bake in the preheated oven for 12-15 minutes or until the Brie is melted and the edges of the flatbread are golden brown.
- 7
Finish and Serve
Drizzle the truffle oil over the hot flatbread, sprinkle with additional salt and pepper if desired, and let it cool for a couple of minutes before slicing. Serve warm.
