Grilled Flatbreads with Mushrooms, Ricatta and Herbs

By kaypersing

Ingredients

• 1/4 c extra virgin olive oil, plus more for brushing and drizzling
• 1/2 lb oyster and shiitake mushrooms, thinly sliced (2 cups)
• 1 shallot, minced
• 1 garlic clove, minced
• 1/4 c dry white wine
• Salt and freshly ground pepper
• Two 8 ounce balls of pizza dough, at room temperature
• 1 c fresh ricatta cheese (8 ounces)
• 2 T coarsely chopped chervil
• 2 T coarsely chopped chives
• 2 T coarsely chopped flat-leaf parsley
• 2 T coarsely chopped tarragon

Preparation

Step 1

1. In a medium skillet, heat the 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally until lightly brouned, about 5 minutes. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.

2. Light a grill or preheat a grill pan and lightly oil the rimless backing sheet. On the baking sheet, stretch each ball of pizza dough out to a 12 inch round; brush with EVOO. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sauteed mushrooms and herbs over the flatbreads and grill until eated through, about 2 minutes.

3. Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper. Cut into wedges and serve right away.