Wild Mushroom Truffle Flatbread Recipe

Activate yeast and mix dough

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and yeast. Let sit 5–8 minutes until foamy. In a large bowl, combine flour and salt. Add yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, dust with up to 2 tablespoons more flour.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 hour.

Divide and rest

Punch dough down, divide into 2 equal pieces. Shape into rounds and let rest, covered, 15 minutes. Preheat oven to 500°F (or highest) with a baking stone or inverted baking sheet placed on middle rack.

Cook base

In a small saucepan over medium heat, melt 2 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in 1 tablespoon flour and cook 30 seconds to eliminate raw flour taste.

Finish sauce

Whisk in 1 cup whole milk and 1/2 cup heavy cream. Bring to a gentle simmer, whisking constantly until sauce thickens slightly, about 3–4 minutes. Remove from heat and stir in 3/4 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg. Taste and adjust seasoning. Keep warm; if it becomes too thick, thin with up to 2 tablespoons milk.

Sauté mushrooms

While dough is resting, heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add minced shallot and cook 1 minute until softened. Add sliced wild mushrooms in a single layer if possible and do not crowd — cook undisturbed 2–3 minutes to brown, then stir and cook another 2–3 minutes until tender and caramelized. Add 1 teaspoon fresh thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Shape flatbreads

On a lightly floured surface, press or roll each rested dough piece into a 10–12 inch oval or round, about 1/8 inch thick. Transfer to a piece of parchment for easy transfer to the oven.

Assemble

Brush each dough lightly with a thin layer (about 3–4 tablespoons total between both) of the warm Alfredo sauce, leaving a 1/4 inch rim. Distribute sautéed mushrooms evenly over the sauce. Top with sliced or shredded fresh mozzarella (about 4 oz per flatbread) and sprinkle 2 tablespoons grated Parmesan per flatbread.

Bake

Slide parchment with assembled flatbread onto preheated baking stone or inverted sheet. Bake at 500°F for 7–9 minutes, until crust is golden and cheese is bubbly and slightly golden. Rotate once halfway for even browning.

Finish with truffle and arugula

Remove flatbreads from oven and immediately drizzle 1/2 teaspoon white truffle oil over each while hot. In a small bowl, toss arugula with 1/2 teaspoon lemon juice and a pinch (about 1/8 teaspoon) flaky sea salt. Top each flatbread with a handful (~1 cup) of dressed arugula, sprinkle with remaining 2 tablespoons Parmesan, and finish with flaky sea salt to taste and optional red pepper flakes and chopped parsley.