BBQ Mushroom Flatbread with Chive Cream
Ingredients
Spelt Dough
-
¾
cup
warm filtered water
-
1
teaspoon
cane sugar
-
1
teaspoon
active dry yeast
-
2
cups
light spelt flour
-
¾
teaspoon
fine sea salt
-
1
tablespoon
olive oil
Chive Cream
-
½
cup
raw sunflower seeds
-
1
tablespoon
apple cider vinegar
-
¼
cup
chopped fresh chives
-
1
teaspoon
onion powder
-
to taste
sea salt
-
to taste
ground black pepper
-
few drops
hot sauce (optional)
-
⅓
cup
water
BBQ Mushroom Flatbread
-
1
lb
spelt pizza dough
-
1
tablespoon
heat tolerant oil (such as avocado)
-
1
lb
cremini mushrooms, sliced
-
⅓
cup
BBQ sauce of choice
-
½
small
red onion, sliced thin
-
2
handfuls
baby arugula
-
to garnish
extra chopped chives and chive flowers
-
to garnish
sunflower seeds
-
to garnish
chili flakes
Instructions
- Prepare the spelt dough by mixing warm water, sugar, and yeast, then let it foam.
- Add spelt flour, salt, and olive oil to the yeast mixture, stirring until a sticky dough forms.
- Knead the dough on a floured surface until smooth, then place it in an oiled bowl and let it rise for 2 hours.
- After rising, roll out the dough to your desired shape and let it rest for 30 minutes.
- For the chive cream, blend sunflower seeds, vinegar, chives, onion powder, salt, pepper, hot sauce, and water until smooth.
- For the flatbread, cook sliced mushrooms in oil, season, and add BBQ sauce until reduced.
- Preheat the grill and oil the dough before placing it on the grill to cook until puffed and charred.
- Flip the flatbread, top with BBQ mushroom mixture and onions, then grill until the bottom is browned.
- Transfer the cooked flatbread to a board, drizzle with chive cream, and top with arugula, chives, sunflower seeds, and chili flakes.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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