2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.
Sea salt and freshly ground pepper to taste
To make the flat bread dough, mix together the olive oil, warm water (105-115 degrees, use a candy thermometer to test), yeast and sugar. Allow to sit for five minutes to bloom.
Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough
Knead the dough for about five minutes (adding just a bit of flour if it becomes too sticky). Knead until a smooth dough forms (or use a dough hook on your mixer).
Divide into two even balls, cover with a piece of cheesecloth or a light dish towel and set aside in a warm place to rise until doubled; about 1 hour
While the dough is rising; in a large saute pan, heat the olive oil over medium heat
Add the mushrooms and sprinkle in a bit of sea salt to taste
Saute until mushrooms turn a light golden-brown color
Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and gently caramelized
Adjust seasoning as desired with salt and pepper, and set aside to cool with the dough finishes rising
Preheat oven to 450 degrees
Roll each flat dough ball into a very thin circle, approximately 8 inches in diameter.
Place the rolled dough onto a sheet pan or pizza pan, either greased with your favorite Olivino Olive Oil, lined with parchment, or dusted with cornmeal
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equally portions of crumbled blue cheese, and another drizzle of Wild Mushroom & Sage Olive Oil, and additional fresh ground pepper (is desired).
Slide the flat bread into the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.
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