Wild Mushroom & Goat Cheese Flatbread
Earthy mushrooms and tangy goat cheese bring out PinotNoir’s depth and savory edge. A little crisp dough gives texture without overwhelming the wine’s delicacy.
Ingredients
FOR THE MUSHROOMS
- 2 Tbsp butter unsalted
- 1 shallot small
- 1 1/2 cups baby portobello mushrooms sliced
- 2 Tbsp brown sugar
- 2 sprigs thyme leaves removed
- salt and pepper to taste
FOR THE FLATBREAD
- 1/2 cup Dry Creek Olive Co. Peach Balsamic Vinegar
- 1 batch your favorite pizza dough
- 2 Tbsp Dry Creek Olive Co. Basil Olive Oil
- 1/2 cup crumbled goat cheese
- 2 sprigs thyme leaves removed
Instructions
FOR THE BALSAMIC MUSHROOMS
- In a large skillet, melt butter over medium-high heat.
- Add shallot and mushrooms to the butter and give the mixture a good stir.
- Stir brown sugar, salt, pepper, and the thyme leaves to the mushroom mixture. Stir to combine and cook until mushrooms and shallots have caramelized, about 5 minutes.
- Remove cooked mushroom mixture from heat and set aside.
FOR THE FLATBREAD
- Heat oven to 425°Fahrenheit.
- Press pizza dough into a rectangle on a large baking sheet.
- Drizzle Basil OliveOil over the top of the flatbread, then top with the mushroom mixture and crumbled goat cheese.
- Bake for 10-15 minutes, until the crust is golden brown.
- Top with thyme leaves and a drizzle of Peach Balsamic glaze. Slice and serve immediately.
Notes
Quick Tip: Sauté mushrooms until golden. Assemble flatbread with onions, cheese, mushrooms, and thyme. Bake at 400°F until crispy. Finish with a basil oil drizzle just before serving.
Pair with: A glass of Pinot Noir — elegant, silky, and perfect with umami-rich bites.
Inspired by: Life As A Strawberry – “Mushroom & Goat Cheese Flatbread”