Mushroom & Cheese Flatbreads

Featured by O'Connor Vineyard in the Pinot Noir Wine Club.
Mushroom & Cheese Flatbreads


Amazing homemade pizza flatbreads topped with sautéd mushrooms, carmelized onions, cheese and herbs. Pair this recipe with the O'Connor 2014 Pinot Noir from our monthly wine club. It's truly delicious!

Yield: One 12" Pizza
Prep Time: 130 Minutes
Cook Time: 60 Minutes


For the Bread:
• 500 g flour
• 300 g water at 90 degrees F
• 12.5 g salt
• 1 g yeast

For the Flatbreads:
• 8 oz sliced mushrooms, sauteed
• 2 sliced onions, carmelized
• 1/3 pound each mozzarella, Gruyere, Swiss cheeses, grated
• Olive oil
• Salt, pepper, herbs (oregano, basil, thyme)


For the Bread:
** Make pizza dough the day before, let rise.

Rehydrate yeast in the water for two minutes. Mix in flour and salt just enough to form dough; let sit for 20 minutes, covered. Knead for two minutes. Let rise for 2 hours, covered. Form into two balls of dough; knead each and cover and store refrigerated for 24 hours. Bring dough to room temperature a few hours before assembling pizzas.

For the Flatbreads:
Separately sauté and caramelize the mushrooms and onions, at least 30 minutes before assembling the flatbreads. Meanwhile, preheat oven, with pizza stones in, to at least 405 degrees F.

When oven is hot and all ingredients are ready, roll out first dough on lightly floured board (cornmeal also works well), lightly sprinkle it with olive oil, salt and pepper, and herbs, and sprinkle half of each cheese and half of the mushrooms and onions on top. Using cornmeal underneath, transfer the flatbread to the hot stone and bake for about 5-10 minutes, til done. Meanwhile, prep the second flatbread.

When finished baking, let cool slightly, then cut round into rectangular pieces.

Can make ahead. Broil to reheat. Serve warm.

The Pinot Noirs listed below are a selection of wines from our various wine of the month clubs. Choose wines from our Platinum 90+ rated monthly wine club, our Garagiste Artisan Wine Club or our Gold Wine Club. Occasionally we also feature Pinot Noir in our International and Diamond quarterly Wine Clubs. Pinot Noir is a very food friendly wine. Just ask anyone from France, the Russian River Valley, or the O'Connors from Sonoma County for that matter.

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