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Truffled Asparagus & Mushroom Flatbread

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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 2 flatbreads
Ingredients Method

Ingredients
  

Dough:
  • 3/4 cup warm water about 110 degrees
  • 2 1/4 cups all-purpose flour
  • 1 Tbsp dry active yeast
  • 2 tsp sugar
  • 1 tsp kosher salt
Toppings:
  • 2 cloves garlic minced
  • 4 oz. part-skim fresh or shredded mozzarella
  • 8 shiitake mushrooms stems removed and sliced
  • 6 asparagus thinly sliced
  • 1 tsp fresh thyme leaves chopped
  • 2 tsp black truffle-infused oil
  • sea salt

Method
 

  1. To make the dough, combine all ingredients and mix together. Knead for 2-4 minutes.
  2. Roll into a ball and cover with a clean dish towel. Let rise in a warm spot for 2 hours. Punch down the dough and cut into two equal size balls. Wrap each in plastic and let it proof or sit in the fridge for 3 days.
  3. Remove from refrigerator and let the dough sit at room temperature for an hour or two, before rolling thin.
  4. Place a pizza stone in the middle rack of the oven. Preheat oven to 500 degrees.
  5. Roll your dough thin and top with half of the minced garlic, cheese, mushrooms, asparagus and fresh thyme.
  6. When oven is preheated, carefully slide your flatbread from a pizza peel onto the stone and bake for 8-10 minutes. Remove from oven and drizzle with 1 tsp of the truffle-infused oil and sprinkle it with a pinch of sea salt. Eat while it’s hot!
  7. Repeat the steps to make a second flatbread. I like to share each one when it comes hot out of the oven! You could also cut it into smaller pieces and serve as an appetizer.
  8. *Dough freezes well!