Layer upon layer of glorious mushrooms! Wild Mushroom & Sage Olive Oil in the dough and a caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Flat Bread Dough Ingredients: 

• 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

Mushroom Topping Ingredients:

• 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

Directions:

To make the flat bread dough, mix together the Wild Mushroom & Sage 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.

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.

Meanwhile, prepare the mushroom topping. In a large saute pan heat the Wild Mushroom & Sage 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.

Preheat the oven to 450º F.

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.

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 Wild Mushroom & Sage 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.

Serves 4-6