Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- Flatbread Ingredients
- 2 cups Flour
- 1.5 tsps. Baking powder
- 1 tsp. Sea salt
- 2 tbsps. EVOO (plus more for cooking)
- 1 tsp. Sugar or simple syrup
- 3/4 cup Cold water
- Topping Ingredients
- 2 cups Cremini mushrooms – cleaned and quartered
- 2 large Portobello mushrooms – cleaned, gills removed and sliced into 1 inch thick strips
- 1 Red Onion – peeled and quartered
- 4-5 cloves Garlic – left whole in the husk
- 1 cup Chef Crusco’s Chile glaze
- Kosher Salt & fresh ground Pepper – to taste
- 1 cup of Mozzarella cheese – torn into shreds
- 1/2 cup Smoked Gouda cheese – grated
- 4-5 tbsps. Cilantro – leaves only
Directions
- To make the flatbreads, whisk flour, baking powder, and salt together in a bowl until well blended.
- Make a well in the center of the flour mixture. Then add the EVOO, syrup, and most of the water. Stir the wet ingredients into the flour mixture until it starts to come together (if the dough seems dry, add a little more water).
- Once the dough comes together, transfer it to a floured work surface and knead a minute or two until smooth. Cover with a clean dishcloth and let it sit for 10-20 minutes.
- Divide the dough into six equal pieces. Dust each piece in flour and form (using a rolling pin) into a disc that is about ¼-inch thick.
- To cook the flatbreads, add 1-2 tbsps. EVOO to a cast iron skillet over med-high heat. When the pan starts to warm up, add a flatbread or two and cook until golden brown on one side. Flip and cook until golden brown on the second side (roughly 1-2 minutes per side).
- Once they are cooked, transfer them to a plate and continue with the remaining flatbreads. If the skillet looks dry, add a little more EVOO before continuing.
- To make the toppings, pre-heat the oven to 450 degrees. Place the mushrooms, onion and garlic on a parchment covered sheet pan.
- Drizzle with EVOO and salt and pepper and roast for 30-45 minutes until the vegetables are browned and cooked through. Remove from the oven and set aside. Remove garlic cloves from their husks.
- To make the flat bread pizzas, pre-heat oven to broil. Brush the flat breads with the Chile glaze and place onto a separate foil covered sheet pan. Then place the mozzarella pieces all around along with the mushrooms, onions and garlic.
- Top it all with the grated Gouda cheese and place into the oven on broil until the cheese melts.
- Remove from the oven and garnish with cilantro and some more of the Chile glaze. Enjoy!
