This awesome flatbread featuring Pickle Creek Greek Oregano & Garlic Olive Oil, Rosemary Olive Oil, and Sage Mushroom & Garlic Olive Oil has a lot of flavors going on that all come together beautifully to form one very tasty, impressive dish. It’s a little extra work, but it’s worth it! Save this flatbread for date night, dinner parties, or anytime you want to eat a little something extra special. Enjoy!
Print Recipe
Sun-Dried Tomato (Not!) & Portobello Flatbread
Ingredients
- 1 c whole wheat flour
- 1-2 c all-purpose flour Plus a little more for rolling out the dough
- 1 c warm water
- 2 tsp yeast
- 2 Tbsp + 1/2 tsp honey
- 3 Tbsp Pickle Creek Greek Oregano & Garlic Infused Olive Oil Plus a little more for greasing the pan
- 1/4 c PIckle Creek Rosemary Infused Olive Oil
- 1 tsp Pickle Creek granulated garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- 3 oz tomato paste
- 1 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil
- 1 large Portobello mushroom cap, sliced
- 4 oz shredded mozzarella cheese
- 2 oz crumbed feta cheese
- 1 handful Fresh parsley, chopped
- Salt & black pepper
Ingredients
- 1 c whole wheat flour
- 1-2 c all-purpose flour Plus a little more for rolling out the dough
- 1 c warm water
- 2 tsp yeast
- 2 Tbsp + 1/2 tsp honey
- 3 Tbsp Pickle Creek Greek Oregano & Garlic Infused Olive Oil Plus a little more for greasing the pan
- 1/4 c PIckle Creek Rosemary Infused Olive Oil
- 1 tsp Pickle Creek granulated garlic
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper
- 3 oz tomato paste
- 1 Tbsp Pickle Creek Sage, Mushroom, & Garlic Infused Olive Oil
- 1 large Portobello mushroom cap, sliced
- 4 oz shredded mozzarella cheese
- 2 oz crumbed feta cheese
- 1 handful Fresh parsley, chopped
- Salt & black pepper
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Instructions
In a small bowl, stir together the water, honey, and yeast. Let it sit 3-5 minutes, until very frothy on top. Stir in 3 Tbsp Greek Oregano & Garlic Olive Oil and 1 1/2 tsp salt. Next, stir in the whole wheat flour and mix evenly with the wet ingredients. Stir in the all-purpose flour, 1/2 cup at a time, until you can no longer stir the mixture with a spoon. Turn the dough out onto a floured surface
and continue to add and knead in the all-purpose flour
until the ball of dough is stretchy and soft but not sticky. The total amount of all-purpose flour added should be somewhere between 1 and 2 c. Spray a large bowl with nonstick spray and place the dough the bowl. Loosely cover the bowl with plastic wrap. Let dough sit and rise for ~45 minutes, until doubled in size.
While dough rises, make the Sun Dried Tomato (Not!) Sauce. Add 1/4 c Rosemary Infused Olive Oil, granulated garlic, basil, oregano, thyme, rosemary, crushed red pepper, 1/2 tsp salt, and freshly cracked pepper to a small skillet. Stir and heat the mixture over low heat for ~3 minutes, until fragrant. Stir in 3 oz tomato paste and 1/2 tsp honey. Keep stirring until it heats through. Continue to stir over low low for ~5 minutes, until the tomato paste darkens slightly. Don't worry that it doesn't form a a smooth sauce--it shouldn't.
Heat a large skillet over medium heat. Add 1 Tbsp Sage, Mushroom & Garlic Olive Oil and the sliced mushroom. Season with salt and black pepper. Cook, stirring frequently, over medium heat for 3-5 minutes until the mushroom is well browned.
Preheat oven to 500 degrees F. Remove the dough from the bowl and place it on a floured surface. Press the dough down into a large circle. Transfer the dough to a pizza pan greased with Greek Oregano & Garlic Olive Oil. Press and stretch the dough out to fit the pizza pan.
Spread the Sun Dried Tomato (Not!) Sauce over the dough, and brush any oil left over in the skillet on the edges of the crust. Sprinkle the mozzarella over the tomato sauce, then add the cooked mushroom and crumbled feta cheese.
Lower oven temp to 450 degrees F. Bake flatbread for 10-15 minutes, until the edges are golden brown and cheese is slightly browned and bubbly. Top the baked flatbread with chopped fresh parsley. Enjoy!
