October 8, 2015
flatbread sunday
we think it's sort of unfair to keep grill recipes relegated to the summer. what about our friends in florida or california? it's just geographic discrimination. and let's be honest: it's still super nice here on the east coast. this week we put together a little something that combines fall flavors with grilling glory.
Enjoy!
eat.
ingredients
- 3 TBSP butter
- 1 TBSP olive oil
- 1 shallot, chopped
- 1 TBSP chopped thyme
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 16 oz. baby portobello mushrooms, cubed
- 1 pre-made pizza dough
- 1/4 c. shredded parmesan cheese
- 3 oz. sliced prosciutto
grilled mushroom flatbread
serves: 4
1. Heat butter and oil in a fry pan over medium heat until the butter melts.
2. Add shallots, thyme, pepper and salt. Sauté until shallots begin to get soft, but before they start to brown.
3. Add mushrooms and sauté until they start to get soft (roughly five minutes). Set mushroom mix aside.
4. Heat the grill to 400 degrees. While it's heating up, stretch out the pre-made pizza dough and then put straight on the grill.
5. Flip over after 5 mins (or until you get nice grill marks on one side).
6. Smear the mushroom mix over the top and sprinkle with shredded cheese then slices of prosciutto.
7. Cover the grill for another 2 minutes until the cheese melts.
8. Slice and serve!
drink.
ingredients
- bottles
