Grilled Flatbreads With Mushrooms, Ricotta And Herbs Recipe

Name: Grilled Flatbreads With Mushrooms, Ricotta And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling; 1/2 pound (2 cups) oyster and shiitake mushrooms, thinly sliced; 1 shallot, minced; 1 clove garlic, minced; 1/4 cup dry white wine; Salt; Freshly ground pepper; 2 balls of pizza dough, at room temperature; 1 cup (8 ounces) fresh ricotta cheese; 2 tablespoons chervil, coarsely chopped; 2 tablespoons chives, coarsely chopped; 2 tablespoons flat-leaf parsley, coarsely chopped; 2 tablespoons tarragon, coarsely chopped

Servings: persons

1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
1/2 pound (2 cups) oyster and shiitake mushrooms, thinly sliced
1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
Salt
Freshly ground pepper
2 balls of pizza dough, at room temperature
1 cup (8 ounces) fresh ricotta cheese
2 tablespoons chervil, coarsely chopped
2 tablespoons chives, coarsely chopped
2 tablespoons flat-leaf parsley, coarsely chopped
2 tablespoons tarragon, coarsely chopped

1
In a medium skillet, heat the 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.
2
Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking sheet, stretch each ball of pizza dough out to a 12-inch round; brush with extra-virgin olive oil. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sauteed mushrooms and herbs over the flatbreads and grill until heated through, about 2 minutes.
3
Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper. Cut into wedges and serve right away.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling, 1/2 pound (2 cups) oyster and shiitake mushrooms, thinly sliced, 1 shallot, minced, 1 clove garlic, minced, and more.

Yes, Grilled Flatbreads With Mushrooms, Ricotta And Herbs falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Grilled Flatbreads With Mushrooms, Ricotta And Herbs

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