Grab a few friends and make this deeply savory mushroom flatbread topped with Gruyere cheese. This homemade dough takes less than 30 minutes to make and the toppings come together quickly while the dough is rising. It’s cheesy, full of umami flavor and it's an easy appetizer or main dish you can throw together in less than an hour!
Prep Time: 40
Cook Time: 20
2 1/2 cups all purpose flour
1 1/4 ounce packet instant yeast
2 teaspoons kosher salt
1 cup warm water
2 tablespoons olive oil
2 tablespoons butter
1 pound mushrooms, mixed, sliced (about 4 cups)
Kosher salt and freshly ground black pepper, to taste
1/2 cup white wine
Olive oil, as needed
8 ounces Gruyere cheese, grated
1 tablespoon fresh thyme
Crushed red pepper flakes, to taste
Freshly chopped parsley, for garnish
Grated parmesan cheese, for garnish (optional)
- To make the dough, add all ingredients into a large bowl and stir with a wooden spoon until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, or until a smooth ball forms. Oil a bowl and place the dough inside.
- Cover and let rest for about 30 minutes.
- Meanwhile, preheat the oven to 450 ̊F and heat a large sauté pan over medium-high heat. Add butter to the sauté pan and let melt.
- Add mushrooms and sauté until golden brown and crispy (about 10 minutes).
- Add wine and deglaze the pan, then cook until it has evaporated, about 2 minutes. Season to taste with salt and pepper and set aside.
- Once the pizza dough has rested, stretch it into a rectangle on a sheet pan and drizzle with olive oil, salt and pepper. Bake for about 10 minutes or until the top is lightly golden brown.
- Remove dough from the oven and top with cooked mushrooms, Gruyere and thyme. Return to the oven for about 10 minutes or until cheese has melted and the top is golden brown.
- Remove from oven and let cool slightly. Top with crushed red pepper, parsley and grated parmesan. Slice before serving.