Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 28

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Starters & Soups27

2 FLATBREADS; 4 SERVINGS

3 Tbsp olive oil, plus more

for brushing

2 shallots, minced

2 cloves garlic, minced

1 lb (500 g) mixed fresh mushrooms such as chanterelle, black trumpet, hedgehog, and cremini, brushed clean, tough stems trimmed, and roughly chopped

2 Tbsp unsalted butter

½ cup (125 ml) dry white wine 3 fresh thyme or other herb sprigs, plus leaves for garnish Kosher salt and freshly ground black pepper

All-purpose ﬂour, for dusting

¾ lb (350 g) pizza dough, homemade (page 189) or

store-bought, at room temperature

1 cup (4 oz/120 g) shredded Fontina cheese

1 cup (4 oz/120 g) shredded mozzarella cheese

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The flavorful topping of this satisfying flatbread is enhanced by sautéing the mushrooms with thyme and a touch of wine. Mozzarella made from water buffalo milk is virtually lactose-free while part- and skim milk cow’s milk versions contain substantially less lactose. If using fresh mozzarella, slice it thinly and let it dry on paper towels for 30 minutes to avoid making the flatbread soggy.

Position a rack in the upper third of the oven and place a pizza stone or an oiled upside-down baking sheet on the rack. Preheat the oven to 450°F (230°C).

In a large frying pan over medium-high heat, heat the oil. Add the shallots and garlic and cook, stirring often, until the shallots are softened, about 3 minutes. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes. Add the butter, wine, and thyme sprigs, reduce the heat to medium-low, and cook, stirring occasionally, until the mushrooms are caramelized and the wine is completely absorbed, about 5 minutes longer. Season to taste with salt and pepper, remove from the heat, discard the thyme sprigs, and set aside.

Place the dough on a lightly floured work surface and divide in half. One at a time, using a rolling pin, roll and stretch each dough portion into an elongated oval about 1/2 inch (12 mm) thick. Transfer the dough to the stone or baking sheet and bake until lightly golden and beginning to crisp, 6–8 minutes. Carefully remove the flatbreads from the oven and top each one with 1/2 cup (55 g) each of the Fontina and mozzarella and half of the mushroom mixture. Brush the crust edges with oil and return the flatbreads to the oven until the cheeses have melted and the edges of the crust are golden brown, 8–10 minutes longer.

Transfer to a cutting board and top with flaky salt and thyme leaves. Cut into trianglesand serve.

Wild Mushroom Flatbread

with Fontina & Thyme

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