Ingredients
For Flat Bread Dough:
2 & 1/2 cups AP unbleached flour
1 cup warm water
2 Tbs Wild Mushroom & Sage Olive Oil
2 tsp active dry yeast
1 tsp salt
1 tsp granualated sugar
For Mushroom Topping:
1 large shallot, thinly sliced
2 Tbs Wild Mushroom & Sage Olive oil
2 cups fresh sliced mushrooms such as crimini, shiitake, oyster, porcini, etc
sea salt & fresh ground black pepper to taste
blue cheese crumbles
Directions:
To make dough, mix together the olive oil, warm water, yeast and sugar. Allow to sit 5 minutes to bloom. Blend the salt with the flour and mix with wet ingredients to form a somewhat moist dough. Knead the dough about five minutes, adding just a bit of flour if it is too sticky, until a soft dough forms. Divide into 2 balls and set aside covered in a warm place to rise until doubled, for about an hour.
Meanwhile, make the mushroom topping. In a large sauté pan, heat the olive oil over medium heat. Add the mushroom and sprinkle with a bit of sea salt to taste. Sauté until they just begin to turn a light golden-brown color. Add the sliced shallot & cook for an additional 2-3 minutes until the shallot is sweet, soft and also gently caramelized. Adjust seasoning with salt & pepper, and set aside to cool while dough rises.
Preheat oven to 450.
To assemble, roll each dough ball into a very thin circle, about 8″ in diameter. Place the rolled dough on a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal. Arrange the mushroom topping evenly over both pieces of dough. Sprinkle each portion with crumbled blue cheese and another drizzle of the Mushroom Sage oil.
Bake until cheese is melted and beginning to caramelize and the crust is golden-brown and slightly puffed. Rotate the flat bread halfway through the baking process to ensure even cooking.