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Mushroom Flatbread

Pairs with Lucienne Pinot Noir Lone Oak Vineyard and Hahn Cabernet Sauvignon

Makes 4-8 Servings

INGREDIENTS

  • 1/2 pound pizza dough, room temperature
  • 6-8 ounces tellegio cheese, thinly sliced 
  • 4-5 garlic cloves 
  • 3/4 pound mixed gourmet mushrooms, chopped
  • 2 cups fresh arugula
  • 1 tablespoon lemon zest or preserved lemon, thinly sliced
  • 1/2 teaspoon chili flakes
  • Olive oil

DIRECTIONS


Place a pizza stone in the oven or gas grill and heat to 450 degrees while preparing the ingredients. In a small saucepan place the garlic in 1/4 cup olive oil, sauté over medium heat until garlic is soft and browned. Place in a bowl to cool and mash with a for. In a large skillet over medium high heat cook the mushrooms with the olive oil you used for the garlic until soft, about 5-7 minutes. Set aside in a bowl.

On a lightly floured surface roll out the dough until it is very thin, almost as thin as you can go. Transfer the dough to a piece of parchment paper or pizza peal that has been lightly dusted with finely ground corn meal or flour. This is mostly important if you are using a pizza stone for easy transfer to the stone. Brush the dough with olive oil and layer the cheese, mashed garlic, and mushrooms around the dough. Sprinkle the preserved lemon on top, followed by the chili flakes and a pinch of salt. Transfer to the pizza stone, if using, or directly to the oven and cook until crust is golden. Cooking time will be about 8-10 minutes without a stone and 3-5 minutes with a stone.

To serve, sprinkle with fresh arugula and drizzle with olive oil and lemon zest. 
 

 

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