Garlic Mushroom Flatbread
Flatbread crust smeared with a creamy, white béchamel sauce topped with sautéed garlic mushrooms, smoked gouda, and fontina cheese!
Servings 4 -6 servings
Ingredients
For the Flatbread Dough
- 1 tsp Active dry Yeast
- 1 tsp Granulated Sugar
- 3/4 cup Warm Water
- 2 cups All Purpose Flour (and more for dusting)
- 1 Tbsp Olive Oil (and more for greasing)
- 1 tsp Kosher Salt
For the Béchamel Sauce
- 1/2 Tbsp Unsalted Butter
- 1/2 Tbsp All Purpose Flour
- 3/4 cup Whole Milk
- Pinch of Salt
- Pinch of Ground Nutmeg
For the Mushroom Flatbread
- 1 Tbsp Olive Oil
- 16 oz. Sliced Assorted Mushrooms of Choice
- 3/4 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Crushed Red Pepper Flakes
- 8 Garlic Cloves (minced)
- 2 tsp Chopped Fresh Thyme
- 1/2 cup White Wine
- 3/4 cup Grated Smoked Gouda
- 3/4 cup Grated Fontina
Instructions
For the Flatbread Dough:
- Add the yeast and sugar to a large bowl. Pour in the water and mix the ingredients together for a few seconds. Allow the mixture to stand for about 5 minutes until the yeast activates and turns foamy. Then add in the flour, olive oil, and salt. Mix everything together until a shaggy dough forms. Turn the dough onto a clean work surface and knead for about 2 minutes until a smooth dough forms. Add a little more flour if the dough is too sticky.
- Lightly grease a large bowl with some olive oil. Place the dough into the bowl and cover with plastic wrap. Allow the dough to rise at room temperature for 45 minutes. At this point, you can continue to make the Mushroom Flatbread or keep the dough in the fridge for up to two days.
For the Béchamel Sauce
- Heat a sauce pot over medium low heat. Add in the butter and allow it to melt. Then whisk in the flour to create a roux. While whisking, pour in the milk. Continue to mix until the roux completely dissolves and the mixture is no longer clumpy.
- Increase the heat to medium. Bring the mixture to a simmer, while whisking constantly, and continue to cook until the sauce thickens, about 5-8 minutes. Remove the pot from heat and mix in the salt and nutmeg. Set the sauce aside to cool
For the Mushroom Flatbread
- Heat the olive oil in a large pan over medium high heat. Add in the mushrooms and sauté. When the mushrooms are cooked halfway, add in the salt, pepper, and crushed red pepper flakes. Mix until combined. Continue to cook the mushrooms until they are fully cooked and no longer releasing any moisture. Add in the garlic and thyme and cook for about 1 minute. Pour in the white wine. Cook until all of the wine evaporates. Remove the mushrooms from the pan and set them aside to cool.
- Preheat the oven to 475˚F. Line two baking sheets with silicon baking mats. When the dough has risen, divide the dough into 2 even pieces.
- Punch the dough down to release any air. Divide the dough into 2 even pieces. Shape each ball of dough into an 8x12 inch oval that is about 1/4 inch thick. Place each flatbread onto one of the prepared baking sheets.
- Spread an even layer of the béchamel sauce onto each flatbread, leaving about a 1/2 inch border around the edge. Sprinkle a 1/2 cup of the smoked gouda and a 1/2 cup of the fontina onto each flatbread. Then add on the mushrooms. Finish with sprinkling a 1/4 cup of smoked gouda and a 1/4 cup of fontina on top of each flatbread.
- Bake the flatbreads in the oven for about 15-20 minutes until the cheese is melted and the crust is lightly golden brown. Remove them from the oven, cut them into slices, and enjoy!
Notes
*Flatbread Dough Recipe from Sally's Baking Addiction