This Blue Cheese Wild Mushroom Sage Flatbread is rich, savory, and packed with earthy flavor. Wild mushrooms develop deep umami character as they roast, while creamy blue cheese adds a bold richness that melts beautifully into every bite. Mushroom & Sage Infused Olive Oil enhances the flatbread with layers of woodland-inspired flavor, bringing together savory mushroom notes and aromatic sage. The crisp crust provides the perfect contrast to the creamy cheese and tender mushrooms, creating a balance of textures that feels both rustic and refined. Whether served as an appetizer, shared plate, or light meal, this flatbread delivers comforting flavors that are perfect for entertaining or cozy evenings at home.

I N G R E D I E N T S :

• 2 1/2 cups of unbleached flour or King Arthur Measure for Measure Flour to make this gluten-free
• 1 cup warm water
• 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 2 tsp active dry yeast
• 1 tsp salt
• 1 tsp granulated sugar
• 1 large shallot, thinly sliced
• 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 2 cups fresh sliced mushrooms (Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.)
• 1/3 cup crumbled blue cheese
• sea salt & fresh ground black pepper to taste

I N S T R U C T I O N S :

1. To make the flat bread dough, mix together the Mushroom & Sage Infused Olive Oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend salt with flour and mix with wet ingredients to form a somewhat moist dough.
2. Knead dough for about five minutes, adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide into two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
3. Meanwhile, prepare the mushroom topping. In a large saute pan heat the Mushroom & Sage Infused Olive Oil over medium heat. Add mushrooms and sprinkle with a bit of sea salt to taste. Sauté until they just begin to turn a light golden-brown color. Add sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper and set aside to cool while the dough rises.
4. Preheat the oven to 450º F.
5. To assemble, roll each flat dough ball in to a very thin circle, approximately 8" in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
6. Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom & Sage Infused Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

N U T R I T I O N A L   I N F O :

Estimated per serving: 540 calories • 18g protein • 40g carbs • 34g fat • 820mg sodium

Estimated values may vary based on flatbread size, cheese amount, and ingredient brands.

Serves 4-6