Mushroom & Blue Cheese Flatbreads
For a quick and easy appetizer, use a prepared flatbread or pizza dough from the Deli.
1½ cups warm water
1/2 tsp dry active yeast
3½ to 4 cups all-purpose flour
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 tsp sea salt
1 pkg Portobello mushrooms, thinly sliced
1/2 red onion, thinly sliced
1 Tbsp fresh herbs (rosemary, thyme, etc.)
1/4 cup Terrapin Ridge Bleu Cheese Steak Sauce
1/2 cup mozzarella, shredded
Salt and pepper to taste
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Mix the warm water, 100 to 110°F, with the yeast in a large bowl. Place in a warm spot and let sit for 5 to 7 minutes. Mix in 2 cups of the flour to the proofed yeast mixture, a half cup at a time, to form the sponge. Cover the bowl with warm damp towel and let rise for at least 1 hour. After 1 hour, place in a stand mixer with dough hook and add the olive oil, salt, and herbs. Start mixer and add remaining flour a half cup at a time until dough is formed. Cover with warm damp cloth and allow to rest 30 minutes.
While dough is resting, sauté Portobello and red onion in olive oil over medium heat until softened. Add salt, pepper, and herbs to taste. Set aside.
Cut dough in half and roll out on floured surface with rolling pin into freeform shape about 1/8-inch thick. Brush liberally with olive oil and throw on the grill. Grill on one side until golden brown. Turn over and spread a thin layer of bleu cheese steak sauce, add mushroom and onion mixture, and top with a layer of mozzarella.
Makes 2 servings
Prep Time: 1 Hour, 30 Minutes
Per serving: 1267 calories; 30g total fat; 12g saturated fat; 52mg cholesterol; 1947mg sodium; 205g total carbohydrates; 9g dietary fiber; 40g protein;
Allergy Warning: Contains milk and wheat