Name: Vintner Grills Wood-Fired Flatbreads Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups All-purpose flour; 1 tsp Active dry yeast; 3 ml Warm water; 2 tbs Olive oil; 1 tsp Salt; 1 cup Smoked mozzarella cheese; 1 cup Romesco sauce; 2 cups Portobello mushrooms, sliced; 1 to taste Micro basil; 2 tbs Olive oil (for grilling)

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Smoked mozzarella with romesco sauce, grilled portobello mushrooms, and micro basil

In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until frothy. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a round flatbread shape, about 1/4 inch thick.

Shape the Flatbreads

Heat olive oil in a grill pan over medium heat. Add the sliced portobello mushrooms and grill for about 5-7 minutes, turning occasionally until tender and slightly charred. Set aside.

Prepare the Mushrooms

Preheat your wood-fired oven or grill. Place the flatbreads on the grill and cook for about 2-3 minutes on each side, or until they have grill marks and are cooked through.

Grill the Flatbreads

Spread a generous amount of romesco sauce on each grilled flatbread. Top with grilled portobello mushrooms and sprinkle with smoked mozzarella cheese. Return to the grill for an additional 1-2 minutes until the cheese melts.

Assemble the Flatbreads

Remove the flatbreads from the grill, garnish with micro basil, slice, and serve warm.

Garnish and Serve

All-purpose flour

Active dry yeast

Warm water

Olive oil

Salt

Smoked mozzarella cheese

Romesco sauce

Portobello mushrooms, sliced

Micro basil

Olive oil (for grilling)