Truffle Mushroom Flatbread Recipe

Make the dough

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp fine sea salt. Add 3/4 cup warm water (about 100–110°F) and 1 tbsp EVOO. Stir until a shaggy dough forms.

Knead and rise

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively, mix and knead in a stand mixer with a dough hook on medium-low for 4–5 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 45–60 minutes.

After rising, gently deflate the dough, shape into a ball, and let rest 10 minutes while you prepare toppings. This resting period makes the dough easier to stretch.

Prepare mushrooms

While the dough rises, clean and slice 10 oz mixed mushrooms thinly. Pat dry to remove excess moisture so they brown instead of steaming.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tbsp unsalted butter and 1 tbsp EVOO. When the butter foams, add the sliced mushrooms in a single layer (work in batches if necessary). Let them sit undisturbed for 1–2 minutes to develop color, then stir occasionally until golden and any released liquid evaporates, about 6–8 minutes total.

Add 1 tsp chopped fresh rosemary, 1 minced garlic clove, 3 pinches fine sea salt, and 1 tsp freshly ground black pepper. Sauté 30–45 more seconds until fragrant. Remove from heat and set aside to cool slightly.

Preheat oven

Position a rack in the upper third of the oven and preheat to 500°F (or the highest your oven will go). If using a pizza stone, place it in the oven while preheating. If using a sheet pan, lightly oil it and dust with 1 tbsp cornmeal or semolina.

Shape flatbread

On a lightly floured surface or parchment dusted with cornmeal, press and stretch the dough into a roughly 10–12 inch oval or rectangle about 1/4 inch thick. Transfer to the prepared sheet pan or a parchment paper for a pizza peel if using a stone. Brush the surface lightly with 1 tbsp olive oil.

Add cheeses and mushrooms

Evenly sprinkle 1 cup shredded fontina over the dough, leaving a small border. Scatter 1 cup shredded or torn fresh mozzarella on top of the fontina. Spread the sautéed mushrooms evenly over the cheeses.

Bake

Bake on the preheated stone or in the oven for 8–12 minutes, or until the crust is golden and the cheeses are bubbly and slightly browned. Baking time will vary by oven and whether you used a stone (stone will be faster and crisper).

Finish with truffle oil and seasoning

Remove the flatbread from the oven. Immediately drizzle 1 tsp truffle oil evenly over the hot flatbread. Sprinkle a pinch of coarse or flaky sea salt and, if desired, 2 tsp grated Parmesan. Garnish with 2 small fresh rosemary sprigs or a light scattering of the chopped rosemary used earlier.

Slice and serve

Let the flatbread rest 2 minutes to set, then slice into 6–8 pieces and serve warm. If desired, pass extra truffle oil at the table for individual preference.