Sicilian Mushroom Flatbread Recipes

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

SICILIAN MUSHROOM FLATBREAD

Steps:

• Heat oven to 425°F. Grease 15 x 10 x 1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat.Unroll dough and place in greased pan starting at center, press out with hands to 12 x 9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese.Bake at 425°F. for 12 to 14 minutes or until edges of crust are golden brown. Cut into 16 rectangles.Nutrition Per Serving: Calories 120 Protein 5g Carbohydrate 18g Fat 3g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)

Steps:

• Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
• Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
• Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
• Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
• Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
• Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
• Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
• Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
• Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.

SICILIAN STUFFED MUSHROOMS

Steps:

• Prepare the bread by taking the inside out of the half-loaf of Italian bread and soak it in milk.
• For the 12 large mushrooms - with a dry cloth, wipe the mushrooms. Remove the stems and mince the stems and set aside.
• Lay the 12 mushroom caps in a lightly oiled shallow pan. Sprinkle with salt and pepper. Dice the butter and divide it equally among the mushroom's caps.
• The Stuffing - saute diced leek with the olive oil, for about 3 minutes.
• Drain porcini mushrooms, chop them finely and with the minced stems add them to the leeks. Saute for another 5 minutes.
• Squeeze out excess milk from bread you had soaking and chop it small before adding it to the leek mixture. Saute another 3 minutes.
• Remove pan from heat and add the Parmesan cheese, Italian parsley and the pine nuts. Salt and pepper to taste.
• Stuff the mushroom caps with the bread mixture equally. Bake at 375' for about 25 minutes.
• Garnish with a piece of roasted red pepper or a sprinkle of saffron or paprika on each cap.

SICILIAN MUSHROOM FLATBREAD

Steps:

• Heat oven to 425°F. Grease 15 x 10 x 1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat.Unroll dough and place in greased pan starting at center, press out with hands to 12 x 9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese.Bake at 425°F. for 12 to 14 minutes or until edges of crust are golden brown. Cut into 16 rectangles.Nutrition Per Serving: Calories 120 Protein 5g Carbohydrate 18g Fat 3g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.