It’s been one of those weeks where nothing seems to get checked off your list, but at the same time, you feel like you’ve been going 90mph. I think that the mid-week 4th of July celebration was the real culprit. Knowing that I only had to work for two days before getting a mini-weekend was great, but not good for productivity. Last Thursday was so miserably hot, at times I felt like I could barely breath. The light at the end of the tunnel this past week was the anticipation of my sister’s arrival! My middle sister came to visit about a month ago and now it’s the baby’s turn. I say baby, she’s 19. I’d been looking forward to showing her around Chicago since she’s never been and getting to try some new restaurants and do a little shopping. Lately this flatbread/pizza/whatever-you-want-to-call-it has been a go-to quick dinner. I make my dough in large batches ahead of time and freeze it in smaller balls. This is quickly becoming my favorite dough ever! Something about freezing it let’s you roll it super thin and then it gets really crispy — just how I like it! And the truffle oil just sends it over the top. It’s the perfect touch of elegance after a long day. Treat yo self!
TRUFFLED ASPARAGUS & MUSHROOM FLATBREAD
Serves: 4, makes 2 flatbreads • Prep Time: 15 minutes (plus rise and proof time) • Cook Time: 10 minutes Nutrition per Serving Cal: 383.7 • Fat: 7.6g • Carb: 63.3g • Protein: 15.4g • Fiber: 3.2g • Sugar: 3.8g Dough
- 3/4 cup warm water, about 110 degrees
- 2 1/4 cups all-purpose flour
- 1 Tbsp dry active yeast
- 2 tsp sugar
- 1 tsp kosher salt
- 2 cloves garlic, minced
- 4 oz. part-skim fresh or shredded mozzarella
- 8 shiitake mushrooms, stems removed and sliced
- 6 asparagus, thinly sliced
- 1 tsp fresh thyme leaves, chopped
- 2 tsp black truffle-infused oil
- sea salt
- To make the dough, combine all ingredients and mix together. Knead for 2-4 minutes.
- Roll into a ball and cover with a clean dish towel. Let rise in a warm spot for 2 hours. Punch down the dough and cut into two equal size balls. Wrap each in plastic and let it proof or sit in the fridge for 3 days.
- Remove from refrigerator and let the dough sit at room temperature for an hour or two, before rolling thin.
- Place a pizza stone in the middle rack of the oven. Preheat oven to 500 degrees.
- Roll your dough thin and top with half of the minced garlic, cheese, mushrooms, asparagus and fresh thyme.
- When oven is preheated, carefully slide your flatbread from a pizza peel onto the stone and bake for 8-10 minutes. Remove from oven and drizzle with 1 tsp of the truffle-infused oil and sprinkle it with a pinch of sea salt. Eat while it’s hot!
- Repeat the steps to make a second flatbread. I like to share each one when it comes hot out of the oven! You could also cut it into smaller pieces and serve as an appetizer.
*Dough freezes well!