Mushroom and Ricotta Flatbread with Truffle Oil
Ready for Super Bowl?
How about some flatbread with some truffle oil drizzled on top. The main reason we are adding truffle oil, other than it being TASTY, is because we paired it with a wine called “Truffle Hunter” so, like, what do you expect?
The pizza dough is pre-made (dodged that bullet) and then we sprinkled some shrooms, ricotta and fresh herbs on a piece o’ bread — and boom, you got yourself a tasty delight.
Mushroom & Ricotta Truffle Flatbread
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Servings: 3 people
Store-bought pizza dough
1 cup mushrooms, cut into thin strips
1 shallot, chopped
1 cup Ricotta cheese
1/4 cup fresh basil, chopped
1/4 cup fresh tarragon, chopped
1/4 cup flat leaf parsley, chopped
1 teaspoon garlic, minced
Salt & pepper
Prep your pizza dough as directed.
Over a medium heat in a large olive oil covered pan, sauté mushrooms, shallots and garlic for about 7 minutes.
Chop parsley, basil, and tarragon and set aside for later.
Now it’s time to put this tasty delight together. Lightly drizzle the base of your flatbread with olive oil. Generously dollop Ricotta cheese, spread around mushrooms and shallots and sprinkle your fresh cut herbs.
Drizzle it all with your expensive-ass Truffle oil (it’s worth it we swear — you deserve this luxury) and season with salt and pepper.
recipe courtesy of spoon university
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