Wild Mushroom & Caramelised Onion Flatbread Pizza
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Wild Mushroom & Caramelised Onion Flatbread Pizza

These flatbread pizzas are a great dinner option for when you’re craving pizza but don’t have the time to wait on a more traditional pizza dough to prove. This is essentially a pimped version of my 2 Ingredient Flatbread. I have used Autumnal ingredients but customise with your own favourite, seasonal ingredients.

Wild Mushroom & Caramelised Onion Flatbread Pizza

Wild Mushroom & Caramelised Onion Flatbread Pizza

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Course: Dinner, LunchDifficulty: Easy
Servings

32

servings
Prep time

20

minutes
Cooking time

40

minutes

Customise these easy flatbread pizzas with your own favourite, seasonal ingredients.

Ingredients

  • Caramelised onion chutney
  • 1 tbsp olive oil

  • 1 tbsp butter

  • 2 large red onion

  • salt

  • 2 tbsp soft brown sugar

  • 2 tbsp balsamic vinegar

  • Flatbread dough
  • 2 cup self-raising flour, plus extra for dusting

  • 1/2 tsp baking powder

  • 1 tsp kosher salt

  • 1 cup natural yoghurt

  • 2 tbsp olive oil

  • Toppings
  • 4 cups trimmed and sliced mixed wild mushrooms

  • olive oil

  • 2 tbsp sage leaves, chopped

  • sea salt & pepper

  • 50 g taleggio

  • truffle oil (optional)

Directions

  • Caramelised Onions
  • Heat the oil and butter in a deep frying over a low heat.
  • Add the sliced onions with a generous pinch of salt and cook until soft – around 30-40 minutes. Stir occasionally and add a splash of water if they begin to catch.
  • Add the sugar and balsamic vinegar and continue to cook for another 5-10 minutes, until the sugar has dissolved and mixture is sticky. Remove from the pan into a bowl and set aside.
  • Mushrooms
  • Heat a drizzle of olive oil in a large pan over a medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, around 5 minutes. Add the sage and season with salt and pepper halfway through cooking. Remove from heat and set aside.
  • Flatbread pizza dough
  • Preheat oven to 180°C. In a large bowl, mix together flour, baking powder and salt. Add yoghurt and oil and mix until combined.
  • Lightly flour a work surface, transfer the dough to the floured surface. Knead until smooth, adding more flour if it sticks to the surface.
  • Divide the dough into 2 and roll out to around 1/4″ thick rounds. Heat a large pan over medium-high heat and cook flatbreads until golden on both sides. Dust as much flour as you can off the dough before placing them in the pan so that it doesn’t catch and burn.
  • Assemble
  • Spread the caramelised onion chutney over the cooked flatbreads. Top with Taleggio and the cooked mushrooms, disturbing evenly between each flatbread pizza.
  • Place the loaded flatbread onto a baking sheet and bake in the oven for around 10 minutes, until the cheese has melted. Keep an eye on them so that they don’t catch. Remove and drizzle with truffle oil if you wish.

Notes

  • If you want to use just one ball of dough, you can wrap the other two, separately, in plastic and put them in a freezer bag. When you’re ready to use them, take them out of the freezer, unwrap, put in a bowl, cover and let thaw and rise again. Then proceed to stretch and make the pizza of your choice.

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