WILD MUSHROOM FLATBREAD
Pairing: Spruce Hill 2021 Syrah
Serves 4
INGREDIENTS
Store-bought flatbread or pizza crust, or make one of your own (we used Bob’s Red Mill Gluten-Free Pizza Crust or substitute this with Basic Pizza Dough)
1 Tbs olive oil
1 small shallot, thinly sliced
1/2 tsp dried thyme
4 oz (approximately 1 cup) thinly sliced wild mushrooms
1 cup fresh spinach
1 medium tomato, thinly sliced
1/2 cup fresh mozzarella, sliced
1/4 cup grated parmesan
Salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 425 degrees.
Prepare the flatbread or pizza crust according to the recipe, following the instructions until you par-bake the crust (if needed) and are ready to add toppings.
In a large skillet, heat the olive oil over medium heat.
Add the shallots and saute for 3 minutes until softened.
Add the sliced mushrooms and thyme to the skillet and cook until they are tender and have released their moisture.
Add the spinach to the skillet and cook for another minute until wilted. Season with salt and pepper and remove from heat.
Place the prepared flatbread or pizza crust on a baking sheet lined with parchment paper.
Top with mozzarella, the cooked mushrooms and spinach, and the sliced tomatoes. Sprinkle with parmesan.
Place the flatbread in the preheated oven and bake for 15 minutes, or until the edges are crispy and the cheese is melted and slightly golden.
Serve with Spruce Hill 2021 Syrah.