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Mushroom and Cheddar Flatbread with Truffle Oil

Enjoy the meatiness of a beautiful medley of mushrooms without eating any meat. This flatbread accented with a hint of truffle oil is sure to please!

  • 2 tbsp (30 mL) olive oil
  • 1 lb (500 g) mixed mushrooms, sliced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/3 cup (75 mL) dry white wine
  • 2 tbsp (30 mL) truffle oil, divided
  • 1 lb (500 g) prepared pizza dough
  • 3/4 cup (75 g) shredded Balderson Royal Canadian Cheddar 2 Year Old
  • 1 cup (100 g) shaved Balderson Royal Canadian Cheddar 2 Year Old
  • 2 tbsp (30 mL) microgreens
  1. Preheat oven to 425˚F (220˚C). Heat olive oil in large skillet set over high heat; cook mushrooms, thyme, garlic, salt and pepper for 5 to 8 minutes or until mushrooms start to brown. Stir in wine; cook for 3 to 4 minutes or until almost no liquid remains in pan. Remove from heat and stir in half of the truffle oil. Let cool slightly.
  2. On lightly floured work surface, divide dough in half. Roll out each portion into 10- x 6-inch (25 x 15 cm) rectangle, about 1/8-inch (2.5 mm) thick. Arrange on large greased baking sheet. Sprinkle shredded cheese over flatbread; top with mushrooms.
  3. Bake for 15 to 18 minutes or until cheese melts and crust is golden brown. Sprinkle shaved cheese over top; drizzle with remaining truffle oil. Garnish with microgreens. Cut each flatbread into 6 pieces.

TIP:

Before serving, sprinkle baby arugula over top if desired.

SERVINGS:

BAKING TIME:

8

25 min