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Fig & Mushroom Flatbread with Wente Vineyards Baily Hill Pinot Noir
Prep Time - 15 minutes | Time To Make - 10 minutes
Indulge in a delightful blend of savory and sweet with this Fig & Mushroom Flatbread. Perfect for a cozy night in or an elegant appetizer, this recipe pairs beautifully with Wente Vineyards Baily Hill Pinot Noir.
Ingredients
Fig & Mushroom Flatbread
garlic & herb pizza dough (Trader Joe’s)
150g of brown beech mushrooms
8oz of fresh mozarella cheese, grated
1 shallot, chopped
1 garlic clove, minced
3 figs, cut into 1/8
fresh thyme sprigs
parmesan, freshly grated to taste
red pepper flake, salt & pepper to taste
Instructions
1
Preheat your oven to 475°F. Let your dough rest for 30 minutes on the floured surface.
2
Chop your ingredients.
3
Sauté shallot, mushrooms, thyme, and garlic. Add a pinch of red pepper flake, salt and pepper.
4
Oil a 11×16 baking pan and stretch out the dough to cover the entire sheet. Cover the dough with grated mozzarella, sautéed shallot and mushrooms, figs, and top it all off with freshly grated Parmesan.
5
Bake for 10 minutes or until cheese is golden and bubbly around the edges.
6
Top with arugula, more cheese and salt to taste, serve and enjoy!