Shiitake Mushroom Flatbread Recipe
mozzarella, aged balsamic, truffle
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Ingredients
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Flatbread Base
Topping
Method
Flatbread Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) with sugar and yeast. Stir gently and let it sit for 5-10 minutes or until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt. Mix well.
- 3
Make Dough
Once the yeast is activated, add it along with olive oil to the dry ingredients. Mix until a dough forms.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 6
- 7
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 8
Roll Out Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle or circle, about 1/4-inch thick.
- 9
Assemble Flatbread
Transfer the rolled out dough to a baking sheet or heated pizza stone. Sprinkle the mozzarella cheese evenly over the surface, then top with sautéed shiitake mushrooms.
- 10
Add Finishing Touches
Drizzle aged balsamic vinegar and truffle oil over the flatbread. Optionally sprinkle chopped parsley on top.
- 11
Bake Flatbread
Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- 12
Serve
Remove from the oven, let cool for a few minutes, slice, and serve warm.