Grilled Flatbreads with Mushrooms, Ricotta and Herbs

Grilled Flatbreads with Mushrooms, Ricotta and Herbs Recipe
Photo: Ken Kochey
This easy grilled flatbread—topped with sautéed mushrooms, fresh herbs and ricotta cheese—is perfect for outdoor entertaining.

Yield:

makes two 12-inch flatbreads
Total time: 45 Minutes

Recipe from

Food & Wine

Recipe Time

Total: 45 Minutes

Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 pound (2 cups) oyster and shiitake mushrooms, thinly sliced
1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
Salt
Freshly ground pepper
2 balls of pizza dough, at room temperature
1 cup (8 ounces) fresh ricotta cheese
2 tablespoons chervil, coarsely chopped
2 tablespoons chives, coarsely chopped
2 tablespoons flat-leaf parsley, coarsely chopped
2 tablespoons tarragon, coarsely chopped

Preparation

In a medium skillet, heat the 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.

Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking sheet, stretch each ball of pizza dough out to a 12-inch round; brush with extra-virgin olive oil. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sautéed mushrooms and herbs over the flatbreads and grill until heated through, about 2 minutes.

Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper. Cut into wedges and serve right away.

Kelly Liken,

Food & Wine

August 2012
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