Herb-Mushroom Flatbread With Artichoke Spread 12.000

James M. Thresher for The Washington Post

Dec 30, 2009

The smell of this flatbread baking will draw guests to your kitchen.

Both the fontina and the truffled cheese are available at Trader Joe's; we used about half of each 8-ounce chunk. The mushrooms we used, a mix from Trader Joe's, were dried. Unlike many ingredients which are better fresh, mushrooms that are dried have a deeper flavor than fresh.

Servings: 12 - 18
  • 1 package (.88 ounces) Trader Joe's Dried Mixed Wild Mushroom Medley, coarsely chopped if desired
  • 1 cup heavy cream, for rehydrating the mushrooms
  • 1 tablespoon unsalted butter
  • 1 medium clove garlic, minced (1 teaspoon)
  • 1/4 cup crème fraîche
  • Flour, for the work surface
  • 8 ounces garlic herb pizza dough, such as Trader Giotto's
  • 4 ounces fontina cheese, grated or shredded
  • 12 ounces artichoke spread, such as Trader Giotto's Artichoke Antipasto, drained and pressed to extract as much liquid as possible
  • 4 ounces truffled cheese, grated or shredded


Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or a silicone liner.

Place the mushrooms in a medium skillet and pour enough of the cream over them to cover. Move the skillet to the stove and heat over medium heat, stirring occasionally. When the cream starts to bubble at the edges, remove from the heat. Let the mixture sit for about 10 minutes, until the mushrooms have rehydrated completely. Drain the cream from the pan, reserving it for another use if desired.

Melt the butter in a medium skillet over medium heat. Add the garlic and cook for 1 to 2 minutes, until fragrant. Add the drained mushrooms and cook for about 4 minutes, stirring to mix and cook evenly. Remove from the heat; add the creme fraiche and mix well.

Lightly flour a work surface. Roll out the dough into a rectangular shape as thin as possible (about 10 inches wide). Carefully transfer to the center of the baking sheet, then use the tines of a fork to dock (prick) the dough all over. Bake for 6 to 8 minutes, until crisped and lightly browned on the edges. Transfer the baking sheet to the stovetop (off the heat).

Scatter the fontina cheese evenly over the hot crust, then evenly distribute the drained artichoke spread. Top with the mushroom mixture and the truffled cheese. Bake for about 4 to 6 minutes, until the cheeses have melted and the edges of the crust are further browned. Transfer to a cutting board and cut into 12 to 18 rectangles or diamond-shaped wedges. Serve warm or at room temperature.

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Recipe Source

From Tom Mueller, chef of Pineapple Alley Catering in Clinton.

Tested by Tom Mueller and Bonnie S. Benwick.

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