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I applaud your bravery in embarking on this deliciously unusual recipe journey. A Mushroom Sundried Tomato Basil Flatbread "with a blueberry twist! Now that's what I call a flavor combo that'll make your taste buds do a little happy dance!
Ingredients:
- 1 Premade dough
- 1 red onion
- 8 cloves peeled garlic
- 2 lb mozzarella cheese - shredded
- ¼ C Grated Parmesan
- 4 T Dry oregano
- 4 T Dry thyme
- 4 C - Crushed Tomatoes
- 4 C - Spinach
- 1 C - fresh basil, chiffonade
- 1/4 C Sundried Tomatoes - sliced
- 1/2 C Baby Portabella Mushrooms - sliced
- 1/2 C Shiitake Mushrooms - sliced
- EVOO - as needed
- Pink Himalayan Salt - To Taste
- Fresh Crushed Black Pepper - To Taste
- EVOO spray
- Spirits & Spice Blueberry Whipped Vinegar - 3 T
- Spirts & Spice Garlic EVOO - 3 T
Small Wares:
- Cutting board
- Knife
- Baking Tray
- 2 Sauté pans - small, medium
- Spatula
- Large spoon
- Small sauté pan
Instructions:
1. Pizza Sauce: Slice onions, mince garlic. Sauté each (separately) in EVOO, with a pinch of salt and pepper, cover and simmer on medium heat. Stir regularly until golden brown color. Turn off heat, cover, reserve. In medium stockpot, simmer crushed tomatoes, garlic, onion, basil, thyme, oregano, salt, pepper. Simmer over low heat and cover for at least 20-30 min or longer.
2. Lightly season and sauté mushrooms until soft, approx. 4-5 min over medium heat, covered.
3. Top dough with pizza sauce, mushrooms, sundried tomatoes, and fresh basil. Coat sheet tray with EVOO spray and bake at 375 degrees for approx. 14-16 minutes or until crispy and cheese has melted / turned golden brown.
4. Drizzle with Spirts & Spice Garlic EVOO and Grated Parmesan, and place back in oven additional 2-3 minutes.
5. In small sauté pan, reduce Spirts & Spice Whipped Blueberry Vinegar to light nappe consistency (so it will coat back of spoon). Drizzle over pizza.
Serve and enjoy!
Exclusive Spirits & Spice Recipe by Chef Kas
