Pan Grilled Flatbread With Mushrooms And Autumn Vegetables Recipes

GRILLED MUSHROOM FLATBREAD

Steps:

• Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
• Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
• Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
• Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

GRILLED FLATBREAD WITH WILD MUSHROOMS

Steps:

• For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast.
• Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour.
• For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside.
• To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat.
• Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil.
• Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately.

PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES

Steps:

• Preheat oven to 400 degrees.
• Place beets in a medium roasting pan and add 1/4 cup water; season with 1 tablespoon salt. Cover beets with a piece of parchment paper-lined aluminum foil and transfer to oven. Roast until tender and easily pieced with a paring knife, about 25 minutes. Using a paper towel, peel skin. Thinly slice beets and set aside.
• Meanwhile, in a large skillet, heat butter and curry powder over medium heat. Add leeks and cook, stirring, until tender, 6 to 7 minutes. Add peppers and cook, stirring, until tender, about 10 minutes. Add mushrooms and cook, stirring, until steaming and heated through, 5 to 6 minutes. Remove from heat and set aside.
• In a medium bowl, add brussels sprouts, ricotta salata, lemon juice, and olive oil; season with salt and pepper and toss to combine. In a small bowl, whisk together yogurt with a splash of water until smooth; season with salt and pepper.
• Lay one piece of flatbread on work surface. Place 3 slices of beets over three-quarters of the flatbread; top with 1/4 cup sauteed vegetables, 2 tablespoons brussels sprouts, and 1 tablespoon yogurt. Starting with the covered portion, roll flatbread toward the uncovered portion and place seam side-up; insert a skewer through seam to secure. Repeat process with remaining pieces of flatbread and vegetable mixture. Remove skewers and slice each in half before serving.

GRILLED GARDEN VEGGIE FLATBREADS

Steps:

• Grill flatbreads, covered, over indirect medium heat 2-3 minutes or until bottoms are lightly browned., Remove from grill. Brush grilled sides with oil; top with tomato and onion to within 1/2 in. of edges. In a small bowl, toss cheeses with basil and garlic powder; sprinkle over vegetables. Drizzle with vinegar; sprinkle with salt. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut into wedges.

GRILLED FLATBREAD VEGGIE PIZZA

Steps:

• In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

FLATBREAD FOR PAN-GRILLED FLATBREAD WITH MUSHROOMS AND AUTUMN VEGETABLES

Steps:

• In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes. Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed. Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
• Lightly oil a large bowl and add dough. Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
• Divide dough into 8 to 10 two-ounce pieces. Roll each piece of dough out to an 1/8-inch-thick circle; cover dough with a clean towel. Heat griddle over high heat and lightly coat with olive oil. Working with one piece of dough at a time, uncover and add to griddle. Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more. Remove flatbread from heat; wipe griddle clean. Repeat process with remaining pieces of dough.