Ingredients
- 4 oz crimini mushroom
- 4 oz oyster mushroom
- 4 oz shiitake mushroom
- 2 ea portobello mushroom
- 1 ea red onion, sliced
- 2 clove garlic, chopped
- 1 Tbl. Forager's Finest Sea Salt
- 1 oz bourbon
- 2 oz butter, melted
- 1 # premade pizza dough
- Olive oil and flour, as needed
Buttery, Bold, and Packed with Umami
This wild mushroom flatbread leans into deep, rich flavor—roasted mushrooms, caramelized onions, and a crispy crust that brings it all together.
Finished with Forager’s Finest, it layers in that earthy, umami depth while a splash of bourbon adds a subtle sweetness that makes this feel straight out of a restaurant kitchen.
Preparation:
- Preheat oven to 425°F.
- Slice mushrooms into 1/2-inch pieces and toss with butter, bourbon, and Forager’s Finest seasoning. Set aside.
- Divide pizza dough into 4 equal pieces. Lightly flour and roll each to about 1/4-inch thickness.
- Place dough on a baking sheet and lightly brush with olive oil.
- Spread sliced onions evenly over the surface of each flatbread.
- Top with the seasoned mushrooms.
- Bake for 12–15 minutes, until crust is golden and mushrooms are cooked through.
- Remove from oven, slice, and serve.
Pro Tip:
Don’t overload the flatbread—too many mushrooms can release moisture and soften the crust. Keep it balanced for the best texture.
Make It Your Own:
- Add shredded mozzarella or fontina for a cheesy version
- Finish with fresh arugula for contrast
- Add a drizzle of balsamic glaze
- Swap bourbon for white wine for a lighter flavor
What To Serve It With:
Serve as an appetizer or light meal with a simple salad. Perfect for entertaining or a casual night in.