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Bacon & Mushroom Flatbread

BACON & MUSHROOM FLATBREAD

I adore mushrooms! And bacon! What a perfect combination to toss onto some flatbread topped with Gryere. Meaty brown gravy works really well and the cheese, of course makes the whole thing irresistably aromatic. I add fresh rosemary, white wine and simmer everything until it's nice and thick. Top the whole thing with tangy dressed greens for a nice contrast and dollops of sour cream. Toss this mixture on a burger too!

Here's what you'll need

  • 12 medium mushrooms, give or take depending on the size (sliced)
  • 2 garlic cloves (chopped)
  • 4 or 5 slices of bacon (cut into lardons)
  • 1 small onion (chopped)
  • ¼ cup white wine
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp flour
  • ½ cup beef stock
  • 1 cup grated Gryere (more or less as you like it)
  • 2 sprigs of fresh rosemary (or 1 tbsp dried)
  • 1 batch of pizza dough
  • 3 or 4 tbsp sour cream
  • 1 bag arugula
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • 1 tsp grainy mustard
  • salt and pepper
  1. slowly sautee the mushrooms, garlic and onions in butter and olive oil until cooked and starting to darken a bit

  2. add in the flour and cook another 5 minutes

  3. add the wine and beef stock and rosemary sprigs and simmer until most of the liquid is gone and the sauce is nice and thick (about 30 minutes or so)

  4. Bacon & Mushroom Flatbread
  5. set aside and let cool slightly

  6. meanwhile make the pizza dough

  7. flatten the dough onto a baking sheet

  8. Bacon & Mushroom Flatbread
  9. spread the mushroom mixture

  10. Bacon & Mushroom Flatbread
  11. add the cheese

  12. Bacon & Mushroom Flatbread
  13. toss into a preheated °475 oven for 8 to 10 minutes

  14. dress some greens in lemon juice, mustard and olive oil and use that to garnish the top of the bread along with sliced green onions

  15. add dollops of sour cream and serve

  16. Bacon & Mushroom Flatbread
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