Grilled mushroom and truffle cheese flatbread
Votes: 2
Time: 2 hours.
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Soft pizza dough becomes even more flavorful and develops a delicious crust when grilled. Make it into a pizza-style appetizer. Drizzle with cheese sauce and top with grilled oyster mushrooms and button mushrooms. The exquisite combination of mushrooms, Parmesan, and Pecorino cheeses with aromatic truffles adds a premium, rich flavor and aroma. This mushroom and cheese-topped pizza pairs perfectly with a glass of white wine while enjoying the outdoors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pizza dough
- 3/4 cup warm water
- 1 teaspoon of sugar
- 7 g of fast-acting yeast
- 2 and 1/4 cups flour, plus a little extra for working with
- 1 teaspoon of salt
- 1 tbsp olive oil + a little for greasing
Truffle cheese sauce
- 0.5 cup white onion, diced
- 2 cloves garlic, thinly sliced
- 2 tbsp. l. olive oil
- 2 cups heavy cream
- 2 cups grated truffled Pecorino cheese
- 1 cup finely grated Parmesan
Filling
- 240 g of oyster mushrooms
- 180 g of mushrooms without stems
- 1 tbsp. l. olive oil
- 1/4 cup finely grated Parmesan
- 3 tbsp. l. chopped chives
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Cooking the dish according to the recipe:
- Pizza dough: In the bowl of a stand mixer fitted with a dough hook, combine the water, sugar, and yeast. Let stand for 2 minutes to activate the yeast and create a foamy texture. With the mixer on low speed, gradually add the flour and salt, then pour in the olive oil. After about 4 minutes, turn the dough out onto a floured work surface and continue kneading by hand for another 5 minutes. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, until doubled in size.
- Cheese sauce: In a large saucepan, sauté the onion and garlic in olive oil until translucent, 2 to 4 minutes. Add the heavy cream and cook for 12 to 15 minutes, or until the liquid has reduced by half. Turn off the heat and pour all the cheese into the saucepan. Stir well until the cheese has melted. Cover with a lid or foil and let sit until ready to assemble the flatbread.
- Filling: Preheat the grill to medium heat. Drizzle the mushrooms with olive oil, season with salt and pepper, and toss. Grill, turning occasionally, for about 6 minutes, until lightly charred. Cool slightly. Trim the stems from the oyster mushrooms and slice the champignons.
- Assembly: Divide the dough into two equal portions and roll them out on a floured work surface into two long, 25 x 10 cm (10 x 4 in) flatbreads. Grease the grill grate. Grill the flatbreads for 2 minutes on each side. Remove from the grill and top each flatbread with 1 cup of cheese sauce and sprinkle with mushrooms and Parmesan. Return the flatbreads to the cooler side of the grill. Close the lid and cook for 4 minutes. Sprinkle the flatbreads with chives, cut each into 8 pieces, and serve.
Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.
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