Margherita & Mushroom Flatbread

 

Pizza Sauce:

 1 cup pureed San Marzano (or Italian plum) canned tomatoes

 2 fresh garlic cloves, grated

 1 teaspoon extra virgin olive oil, plus more for drizzling

 1/4 teaspoon freshly ground black pepper

 pinch of kosher salt

Toppings:

1 cup Portobella mushrooms, sliced, that has been baked

3 tablespoons finely grated Parmigiano-Reggiano cheese, plus more for serving

7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)

6 large fresh basil leaves, plus more for garnishing crushed dried red pepper flakes (optional)

 

 

Directions:

Heat baking stone in a 500-degree oven for 30 minutes!

In a small bowl, stir together the pureed tomatoes, grated garlic, extra virgin olive oil, pepper, and salt; set aside. Cube the mozzarella cheese and pat the cheese with a paper towel to remove any excess moisture. Drizzle or brush the dough lightly with olive oil (a teaspoon or so). Using a large spoon, add roughly 1/2 cup of the tomato sauce onto the flatbread, leaving a 1/2-inch or 3/4-inch border on all sides. Use the back of the spoon to spread it evenly and thinly. Sprinkle a tablespoon of Parmigiano-Reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire flatbread. Sprinkle the mushrooms over top of the cheeses and then using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. Gently slide the flatbread onto the heated baking stone. Turn oven down to 450 – 475degrees and bake for 10 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the flatbread are golden brown. Remove carefully from the oven and transfer to a wooden cutting board or foil, drizzle the top with olive oil, some grated Parmigiano-Reggiano cheese, and a chiffonade of fresh basil. Slice and serve immediately