MUSHROOM AND FONTINA FLATBREAD
MUSHROOM FLATBREAD … the stinkier the better.
I’ll be honest here, fontina is a stinky cheese. Grating it, I turned to my husband and said “This smells like farts”. Butttt (pun fully intended), the fontina mixes really well with the brown buttered mushrooms mixing to make a sophisticated flatbread. Making a flatbread when friends are coming over is an absolute no-brainer. It’s one of those buy or make dough ahead, layer ingredients together, pop it in the oven twenty minutes before friends arrive and you’re done. The outcome is fun and the flavor choices always make for a great conversation starter.
MUSHROOM AND FONTINA FLATBREAD
Yield: 4-6
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Ingredients
KITCHEN TOOLS
Instructions
TO PREP YOUR MUSHROOMS
- Preheat your oven to 450º.
- Over medium-high heat, melt your butter in your frying pan. Use your rubber spatula to keep it moving until it begins to brown—about 5 minutes.
- Add all of your mushrooms to your brown butter. Toss them to make sure that they are fully coated. Cook your mushrooms just a little until they are slightly softened. They will finish cooking when you bake them on your pizza.
TO MAKE YOUR PIZZA
- Line your baking sheet with your silicone baking mat. Sprinkle flour evenly across it and on your hands.
- Use your hands to stretch your dough. Hold it up in the air and allow the weight of it to pull it down. Keep rotating your dough so that it stretches evenly. Lay it flat on your baking sheet and use your hands to stretch it across as much of the baking sheet as you can.
- Sprinkle half of your shredded fontina evenly over your dough leaving about 1/2-inch around the edge uncovered for your crust.
- Sprinkle your brown butter mushrooms evenly over your fontina.
- Sprinkle your remaining fontina over your mushrooms.
- Bake until your crust is a golden color and your cheese is fully melted—about 20 minutes.
