Four Mushroom Flatbread from Seasons 52 | Suncoast View

SARASOTA (WWSB) - Four Mushroom Flatbread Inspired by Seasons 52

Ingredients:

· 1 flatbread dough, par baked

· 4 tablespoons of olive oil

· ½ cup of baby spinach

· 1 cup of mushrooms (oyster, shiitake, portobello, or cremini)

· 2 wt oz cup of Cipollini onions

· ¼ cup of grated goat cheese

· ¼ cup of grated parmesan cheese

· ¼ cup of grated fresh mozzarella

· Thin cut scallions for garnish

· Truffle oil to finish

Tools Needed:

· Baking Tray

· Pizza Stone

Cipollini Onion Procedure:

· Peel Cipollini onions, cut in half and toss with 1 Tablespoon of olive oil

· Roast on a baking sheet in 350 degree oven for 30 minutes or until tender

· Remove from oven and allow to cool before using

Roasted Mushroom Procedure:

· Cut mushrooms into thumb sized pieces and place in a mixing bowl

· Drizzle 1 Tablespoon of olive oil oven mushrooms and mix well

· Season with a pinch of kosher salt

· Roast on a baking sheet in 350 degree oven for 15 minutes or until tender

· Remove from oven and allow to cool before using

Procedure:

· Place dough on the back of a baking tray and brush with olive oil

· Top with parmesan cheese, mushrooms, spinach, Cipollini onions, mozzarella and goat cheese

· Slide flatbread onto preheated pizza stone in the oven

· Bake at 450 degrees until crisp and golden brown

· Remove from oven, and garnish with scallions and a drizzle of truffle oil

· Slice and serve alongside your favorite glass of wine.

Recipe serves four as an appetizer.

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