Truffle Mushroom Flatbread
- ½ FRENCH PANTRY Herbed Pizza Dough, prepared
- 2 Tbl FRENCH PANTRY EVOO
- 16 oz Cremini Mushrooms, sliced
- 1-2 teaspoons FRENCH PANTRY Black Truffle Salt
- 2 garlic cloves
- 1 shallot
- ¼ cup FRENCH PANTRY Black Truffle Aioli
- 1 cup Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- 2-3 oz Baby Arugula
- ½ – 1 teaspoon FRENCH PANTRY Pep Rally Pepper Mill, pepper of choice to taste
Preheat oven to 450°F degrees. Place Silpain or Bonmat on Perforated Baking Sheet and set aside.
In a large saucepan, heat 1 ½ Tbl oil over medium heat. Add mushrooms and ½ tsp salt. Cook mushrooms until they are tender and brown, stirring occasionally (approx. 6-8 minutes). While mushrooms are cooking, chop shallot and garlic using Mini Herb Chopper or Eco Chop.
In Stainless Mixing Bowl, combine ricotta cheese with Parmesan cheese and set aside.
Using Roul’pat and Beechwood Rolling Pin, roll pizza dough very thin to the size of your Silpain or Bonmat. Transfer pizza dough from Roul’pat to Silpain or Bonmat and set aside.
Once mushrooms are tender and brown, add shallot and garlic to the mushrooms and cook until shallots turn golden brown (approx. 3-4 minutes). Remove from heat and add more salt & pepper as desired to taste.
Now it’s time to layer the flatbread. Spread Black Truffle Aioli on pizza dough using a Mini Spatula. Spread ricotta mixture on top of aioli until evenly covered over the dough. Add mushroom mixture on top of ricotta. Bake for 10-12 minutes until dough is lightly browned and crisp.
While pizza is cooking, toss Arugula in Stainless Mixing Bowl with remaining oil & salt/pepper to taste.
When flatbread is finished baking, let cool slightly before cutting into pieces. Top each piece with arugula and serve.