Roasted Pepper Corn And Mushroom Flatbread Topping Recipes
MUSHROOM FLATBREADS WITH TRICOLOR ROASTED PEPPERS
This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.
Yield Makes 8
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are tender and juices evaporate, about 9 minutes. Mix in sage. Season to taste with salt and pepper. Cool.
- Combine flour, milk powder, baking powder and 1 teaspoon salt in processor. Add 3/4 cup water and 2 1/2 tablespoons butter; blend until soft sticky dough forms, about 2 minutes. Transfer dough to large bowl. Add mushroom mixture. Using hands, mix dough until well combined. Let dough stand uncovered 20 minutes.
- Turn dough out onto generously floured work surface. Divide dough into 8 pieces. Roll out each piece on work surface to 6-inch round.
- Preheat oven to 250°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat with remaining flatbreads, adding more oil to skillet as necessary. Cut breads into quarters. Serve with Tricolor Roasted Peppers.
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- Forty-five minutes before you plan to bake the flatbread, place a pizza stone in a cold oven and heat to 500 degrees.
- At least 30 minutes or up to two hours before you top the flatbread, place the dough on a lightly floured countertop. Gently press down to slightly flatten. Cover with plastic wrap or a towel and let rest.
- Stretch the dough to make a long rectangle shape. You can use a rolling pizza or hand toss. To hand toss, lay the dough on top of your fists and pass around in a circular motion. As it starts to spread, don't be afraid to gently bounce in the air. Twist your wrists as you bounce to help the dough spin while airborne. You can also grab one end and let gravity pull the dough down and then repeat on the other side. The helps form a rectangle shape.
- Place a sheet of parchment paper large enough to hold the flatbread on a pizza peel or a rimless sheet pan. You can also use the back of a sheet pan if you don't have a peel or rimless pan. Sprinkle with cornmeal and place the stretched dough on top.
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