Multi-Mushroom Flatbread Pizza


  • 2 cloves garlic, lightly crushed with the side of a knife blade, then minced
  • 3 ounces fresh shiitake mushrooms, cleaned and trimmed
  • 3 ounces fresh cremini mushrooms, cleaned and trimmed
  • 3 ounces fresh porcini mushrooms, cleaned and trimmed
  • 2 tablespoons extra-virgin olive oil
  • ½ cup heavy cream
  • Salt and pepper
  • + 9 more ingredients
    • 3 large sprigs fresh thyme, leaves stripped from the stems and minced
    • 3 shallots, sliced
    • 2 tablespoons butter
    • ¼ cup cornmeal, for pizza stones
    • 4 cups all-purpose flour, plus some extra for the dough board
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • ½ pound fresh mozzarella cheese, sliced
    • 3 large sprigs fresh thyme leaves, stripped from the stems

1. Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes. Place f...

View full recipe at SpringPad


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