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