Wild Mushroom Flatbread With Truffle Oil Recipes

Steps:

• For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
• For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
• For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
• For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.

Steps:

• 1. Set a pizza stone in oven and turn the oven to 450 degrees. Roll out the flatbread dough and cut in half. If it has a parchment sheet underneath it leave it there. If not flour the pizza peel. Place on flatbread on pizza peel. Add the flatbread to oven. Bake for 7 minutes until browned.
• 2. Meanwhile add oil to skillet. Add the mushrooms and garlic. Saute until mushrooms are browned and gives off their moisture. Season with salt. Remove the flatbread from the oven. Top with Fontina cheese then the Mushroom mixture. Sprinkle thyme then drizzle the truffle oil.
• 3. Finally add the parmesan cheese. Place back in the oven and let it bake for 7 minutes. Until the cheese is melted and bubbly. Sprinkle with flake salt and serve

Steps:

• For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast.
• Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour.
• For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside.
• To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat.
• Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil.
• Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately.

Steps:

• Make flatbread:
• In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Stir in milk powder until dissolved, about 5 seconds.
• In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic but still sticky, about 10 minutes.
• First rise:
• Using vegetable oil, lightly oil large bowl. Gently shape dough into ball and transfer to bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) until doubled in size, about 1 ½ hours.
• Second rise:
• Using vegetable oil, liberally oil heavy baking sheet. Using hands, lift dough from bowl and gently turn over several times to remove excess air. Shape into ball and transfer to prepared baking sheet. Cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) 30 minutes.
• Shaping and final rise:
• Using fingertips, press and spread dough to edges of baking sheet. (If dough tears, mend hole by pressing surrounding dough together Cover with plastic wrap and let rise in warm place (75°F to 80°F, see Chef's Notes) until puffy, about 1 1/2 hours.
• Make topping:
• Preheat oven to 475°F.
• In medium saucepan over moderately high heat, combine potatoes, 4 sprigs thyme, garlic, salt, and enough water to cover by 1 inch. Bring to boil, then reduce heat to moderately low and simmer, uncovered, until potatoes are easily pierced with fork, about 20 minutes. Immediately drain, discarding thyme sprigs and garlic. When cool enough to handle, slice potatoes into 1/4-inch-thick rounds and reserve. (Potatoes can be prepared ahead and refrigerated, covered, up to 24 hours.)
• In medium sauté pan over moderately high heat, heat canola oil and butter until hot but not smoking. Add mushrooms and sauté 1 minute. Add shallots and sauté until light golden brown and soft, about 2 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer to paper-towel-lined plate and reserve. (Mushrooms can be prepared ahead and refrigerated, covered, up to 24 hours.)
• Assemble flatbread:
• Arrange potato slices on flatbread, then brush with olive oil and sprinkle with thyme leaves. Spread mushroom mixture on top, then drizzle with 2 tablespoons white truffle oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake, rotating pan 180 degrees halfway through, until crust is light golden brown, 20 to 22 minutes.
• While flatbread bakes, in small bowl, whisk together crème fraîche and remaining 2 tablespoons truffle oil.
• Transfer flatbread to large cutting board and let cool about 5 minutes. Drizzle with truffle oil-infused crème fraˆhe and sprinkle with chives. Using pizza wheel or very sharp knife, cut into slices and serve immediately.