Flatbread Pizza with Mushrooms
Chef Ralf Mehler’s special recipe
This flatbread pizza is a variation of an old French dish called Flammkuchen. The bakers used the flatbread to check how hot the oven is. After heating up the oven, they put the flatbread in the oven and looked at the clock, how long does it take for bake. When the baking time was good, they put their baking goods like bread loaves in the oven.
If you wish, you can use any toppings that matches your personal taste.
1 sheet pan 16 by 12 inch
Ingredients for topping
6 oz bacon strips
10 oz mushroom, sliced
2 onion middle size (white or red), sliced
6 oz swiss cheese, grated
Ingredients for the spread:
8 oz creme fraiche, (or sour cream)
¼ tsp salt
freshly ground pepper and nutmeg
Combine all ingredients in a bowl and stir well.
Ingredients for the dough:
9 oz whole wheat flour
5 oz water, 100°F (depends on the water absorption capacity of the flour)
1 ¼ tsp active dry yeast
½ tsp salt
½ tsp honey
2 tbsp olive oil
Alternatively you can use a “Gluten Free Mix” for the dough. A pizza crust gluten free mix works very well for this. Follow the directions on the package.
Flatbread Pizza Direction:
In a medium bowl, add yeast and lukewarm water and stir well until the yeast is dissolved. Let it rest for 5 minutes. Shift the flour in the bowl and add salt, honey and olive oil. Mix well until all ingredients come together. Put the dough on your table and knead it well for 3-4 minutes to get a smooth dough. Use a little more flour if the dough is too sticky, or a little bit of water, if it is too steady.
Grease the dough a little bit and put it back in the bowl. Wrap the bowl with plastic foil and let the dough rise on a warm place for about 30 minutes or until it has doubled in volume.
Flour the table surface and roll out the dough with the dough roller (if not available, use a clean glass bottle) until you get the size of the pan. Place the dough in the well greased pan.
Spread the creme fraiche mixture on the dough, then put the ingredients in the following order on it: bacon, onion and mushrooms. Finally sprinkle grated swiss cheese over the top.
Let the dough rise for 15 minutes and bake it at 375 °F for about 22-25 minutes, or until the dough edges are lightly golden brown. If possible, rotate the baking sheet after 10 minutes baking time by 180 degrees for more even baking.
Serve with an caesar salad.
Wine suggestion: Beaujolais Primeur