Grilled Mushroom, Thyme and Goat Cheese Flatbread
This elegant topping is the perfect accompaniment to our fabulous 5-Minute Dough!
- 1/2 tbsp (7 mL) olive oil
- 8 oz (250 g) baby Portobello mushrooms, sliced
- 5-minute dough or 1 lb (450 g) prepared pizza dough
- 2 tbsp (30 mL) chopped fresh thyme leaves, divided
- 8 oz (250 g) goat cheese, crumbled
- 2 tbsp (30 mL) prepared balsamic glaze
Preheat grill for direct cooking over medium-high heat.
Heat ½ tbsp (7 mL) oil in 12" (30 cm) Executive Nonstick Skillet over medium-high heat 1-3 minutes. Add mushrooms; leave undisturbed 4-6 minutes or until deep golden brown. Remove from skillet; set aside.
Prepare 5-Minute Dough according to recipe directions, stirring in 1 tbsp (15 mL) rosemary to dry ingredients. Divide dough in half; form into two balls.
Roll out one ball into a half moon shape using lightly floured Baker’s Roller®. Brush Rockcrok® Grill Stone with oil. Transfer onto half of stone; repeat with remaining ball. Pierce entire surface of dough using pastry tool.
Place stone on grid of grill. Grill, covered, 9-13 minutes or until bottom of crust is golden brown, rotating grill stone halfway through grill time. Remove stone from grill.
Flip crust over. Arrange cheese and mushrooms over crusts. Grill, covered, 4-6 minutes or until crust is deep golden brown. Remove stone from grill.
Drizzle with balsamic glaze and top with remaining thyme. Cut flatbread in half lengthwise and into fourths.
- 16 servings of 1 slice