Recipes Nugget Markets Signature Recipes
Wild Mushroom Flatbread with Goat Cheese & Fresh Herbs
- Prep time
- 15 minutes PT15M
- Cook time
- 25 minutes PT25M
- Yield
- 6–8 servings
- Difficulty
Wild, earthy mushrooms balance out the gentle tang of the goat cheese in this simply delicious flatbread.
Ingredients
- 1 ball (20 ounces) Fresh to Market Pizza Dough
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 1 tablespoon minced shallots
- 8 ounces assorted wild mushrooms, cleaned and chopped
- Kosher salt, to taste
- Cracked black pepper, to taste
- 4 ounces mozzarella, shredded
- 3 ounces goat cheese
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
Preparation
Heat oven to 400ºF.
Cut the pizza dough in half then roll each piece out into free-form rounds about ¼ inch thick. If your dough keeps shrinking, cover it with a kitchen towel and let it sit at room temperature for 15 minutes, then roll it out again.
Heat a grill pan over medium-high heat. Grill the dough rounds, flipping once, until lightly charred and cooked through, about 5 minutes.
In a large skillet over medium heat, add the oil and shallots and cook, stirring, until they are just beginning to color, about 2 minutes. Add the mushrooms and season with salt and pepper. Cook, stirring, until the mushrooms are golden and their liquid has evaporated, about 8 minutes.
Divide the mozzarella over the flatbreads and spread evenly. Top with the cooked mushrooms and dot with the goat cheese.
Bake directly on the oven rack until the cheese has melted, about 6 minutes. Transfer to a cutting board, sprinkle with the fresh herbs, and drizzle with more oil, then slice and serve.
