Local Mushroom & Roasted Tomato Flatbread Recipe
Kalamata olives, eggplant, feta cheese, balsamic
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Ingredients
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Flatbread Base
Toppings
Method
Flatbread Preparation
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the activated yeast mixture and olive oil. Stir until a dough forms.
Knead the Dough
Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the Oven
Preheat your oven to 475°F (245°C) while the dough is rising.
Topping Preparation
Roast the Tomatoes and Eggplant
On a baking sheet, toss the halved cherry tomatoes and cubed eggplant with olive oil, salt, and pepper. Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Assembling the Flatbread
Roll Out the Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.
Add Toppings
Place the rolled-out dough onto a baking sheet or pizza stone. Distribute the sautéed mushrooms, roasted tomatoes, cubed eggplant, Kalamata olives, and crumbled feta cheese evenly over the surface.
Bake the Flatbread
Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the cheese is slightly melted.
Finish and Serve
Drizzle with balsamic glaze and garnish with fresh basil before slicing and serving.