Crimini Mushroom Flatbread Pizza Recipe with Grilled Green Onions and Tuscan Herbs | What’s Cooking
Take your relationship with pizza to the next level and try this herby, cheesy, thin-crust flatbread. In this version—popular at our Nordstrom Bistro and Bazille locations—roasted garlic oil gets topped with four different cheeses, which blanket smoky grilled green onions and roasted mushrooms tossed in parsley, rosemary and thyme. It’s fun enough to make together as a meal with the family, and sophisticated enough to hold its own as an hors d’oeuvre at a cocktail party.
I’ve been looking for a delicious homemade pizza dough recipe, and this one fits the bill. Something else I love, our recipe calls for par-baking the rolled-out dough. This step firms it up enough to make transferring the assembled flatbread onto a pizza stone a lot less hazardous to the stability of your in-the-kitchen mental health. Or maybe I’m the only one who has shimmied a limp homemade pizza dough and all its beautifully arranged toppings off my peel and right onto the open oven door. Grilling the green onions may seem like an unnecessary addition, but it really does give them (and the flatbread pizza) a great flavor that makes getting out a grill pan worth it.
Crimini Mushroom Flatbread
From Bazille and the Nordstrom Bistro
(Makes 4 flatbreads)
1/4 cup warm (105° to 115°F) water
1 package active dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
1/2 cup plain Greek yogurt
1 1/2 cups cold water
4 1/2 cups unbleached all-purpose flour, plus more as needed
2 teaspoons fine sea salt
Extra-virgin olive oil
1. To make the flatbread dough, put the warm water in the bowl of a stand mixer. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir to dissolve the yeast. Add the sugar, yogurt and 1 1/2 cups cold water, and stir to combine.
2. Fit the bowl on the mixer and attach the paddle beater. Add 1 cup of the flour and the salt. Mix on low speed, gradually adding the flour as needed to make a soft, tacky dough that pulls away from the sides of the bowl. Change the paddle to the dough hook. Mix on low speed (No. 2 on a KitchenAid mixer), adding more flour as needed to make a smooth, supple dough, about 6 minutes.
3. Lightly oil a large bowl. Gather the dough into a ball and put in the bowl. Turn the dough to coat with oil. Cover with a damp kitchen towel or plastic wrap and let stand in a warm, draft-free place until doubled in volume, about 1 1/2 hours.
2 tablespoons plus 1 1/2 teaspoons finely minced fresh rosemary, divided
2 tablespoons plus 2 1/2 teaspoons finely minced fresh flat-leaf parsley, divided
1/4 cup plus 1 teaspoon extra-virgin olive oil, divided
1 bunch green onions
2 tablespoons finely minced fresh thyme
Freshly ground black pepper
1 pound crimini mushrooms, wiped clean
2 tablespoons roasted garlic oil from our Simple Roasted Garlic recipe
4 ounces (1/2 cup) mild provolone cheese, grated
4 ounces (1/2 cup) mozzarella cheese, grated
2 ounces (1/4 cup) parmesan cheese, grated
2 ounces (1/4 cup) taleggio cheese, grated or thinly sliced
1. In a small bowl, add 1 1/2 teaspoons rosemary and 2 1/2 teaspoons parsley. Mix to combine and set aside.
For the green onions:
1. Place a grill pan over medium heat. In a large bowl, drizzle 1 teaspoon of olive oil over the green onions. Toss to lightly coat all sides.
2. In the heated pan, lay the green onions across the grills for about 15 seconds to lightly char the onions. Repeat on other side.
3. Set the onions aside to cool. When cool, slice into 3/4-inch pieces from the green end, cutting smaller pieces as you move to the thicker, white end.
For the crimini mushrooms:
1. Preheat oven to 500°F with a rimmed baking sheet inside.
2. In a large bowl, combine 1/4 cup olive oil, 2 tablespoons rosemary, 2 tablespoons parsley, 2 tablespoons thyme, 3/4 teaspoons kosher salt and 3/4 teaspoons ground pepper.
3. Add the crimini mushrooms to the herbed olive oil and toss to evenly coat each.
4. Remove the hot baking sheet from the oven and carefully arrange the mushrooms in a single layer. Return sheet pan with mushrooms to the oven and roast for 7 minutes. Rotate the pan, turn the mushrooms over and continue roasting until the mushrooms are tender and tops and bottoms are golden brown, about 5 minutes.
5. Set the mushrooms aside to cool. When cool, cut each from cap through stem in 1/4-inch-thick slices and set aside.
Preparing the flatbread:
1. Increase oven temperature to 550° and preheat with a pizza or baking stone inside.
2. Turn the dough out onto a lightly floured work surface and knead briefly. Cut the dough into 4 equal pieces. Shape each into a ball and cover with a kitchen towel. Working with one piece at a time, roll out the dough on a lightly floured surface with a rolling pin into a 12″ x 6″ oval.
2. Transfer the rolled-out dough to a rimless baking sheet or pizza paddle dusted with corn meal (to make transferring the dough easier). Shimmy the dough onto the hot pizza stone for 45-60 seconds. Flip onto the other side and cook for an additional 60 seconds. Press down on the dough with a spatula between flips as needed to keep the dough as flat as possible. Set the par-baked flatbread aside to cool and repeat process with remaining balls of dough.
Assembling each flatbread:
1. With a pastry brush, spread 1 teaspoon of the roasted garlic oil (or extra-virgin olive oil). Season with a pinch of kosher salt and freshly ground black pepper. Sprinkle on 1 teaspoon of the rosemary and parsley herb mix.
2. Divide the provolone and mozzarella cheeses, about 1 ounce of each for every flatbread, and distribute evenly, leaving a 1/2-inch border around the edges.
3. Divide and arrange the green onions and roasted mushrooms in a single layer on top of the cheese.
4. Dust with parmesan cheese and season again with a pinch of salt and freshly ground black pepper.
5. Place assembled flatbread in oven on pizza stone and cook for 4 to 6 minutes, turning at least once to ensure even cooking, until the edge of the pizza is golden brown.
6. Remove flatbread from oven and top with taleggio cheese. Serve immediately.
Try this recipe and others at a Nordstrom restaurant near you, and find more recipes to make at home in our What’s Cooking series and Nordstrom Cookbooks (available in selected Nordstrom restaurants and Ebars).
Have a favorite dish or beverage from our restaurants or cookbooks that you’d like to see featured? Let us know in the comments!
—Jeff Powell (photos and intro)