To tell you the truth, I was skeptical about this recipe, I like mushrooms but this seemed like a lot…
But when I saw it was from the Cafe Sucre Farine I got excited~Chris Scheuer always has vibrant recipes to share
HHjr had planned all the meals for Memorial Day weekend, I did the shopping and we tag teamed the prep and cooking. I told him I would prep this so he could go fishing… the Cafe Sucre Farine’s version is a tartine, which is an open face sandwich. We decided to make ours into more of a thin pizza or flatbread, rather than using a sturdy bread
For the crust we used Guy’s Pizza Dough. Yes, it’s an extra step, but you can make and freeze the dough and pull out what you need…which is what HHjr did, he made it the weekend before, froze it, and brought it to the beach for this weekend recipe. I know, I am so proud 🙂
Anyhooooo, roast the mushrooms and tomatoes on sheet pans, drizzled with olive oil, balsamic vinegar, sugar, salt and pepper
Try to use different color tomatoes for some pizazz…
Why was I skeptical? This is looking very promising!
This is where you need an aroma app or something so you can smell how heavenly this is
I didn’t say it was pretty, I said it smelled fabulous! The mushrooms sort of intensified their flavor from the roasting process
Spread the partially baked crust with a generous layer of pesto
Top with pieces of fresh Mozzarella
Top with roasted tomatoes
Add the mushrooms
and sprinkle with finely grated Parmesan cheese
Bake at 400 until cheese melts and everything looks happy
No time for any more photos, we were diving in!
Tomato and Roasted Mushroom Flatbread
Ingredients
- 3-4 large ripe tomatoes yellow and red
- 1 lb large mushrooms cleaned and cut in half
- 1/2 cup Pesto
- 8 oz fresh mozzarella
- olive oil
- balsamic vinegar
- sugar
- salt and pepper
- Parmesan cheese
- pizza dough* for 1 large or 2 small pizzas
Instructions
- Bake pizza dough until it has just started to brown, and is almost done.
- Place tomatoes on a baking sheet lined with parchment paper. Do the same with the mushrooms. Drizzle olive oil liberally over vegetables, 2-3 Tablespoons for each pan.
- Drizzle with about half as much balsamic vinegar.
- Season both pans well with salt and pepper and sprinkle each with 1 tsp sugar.
- Roast at 400 about 20-30 minutes.
- Remove mushrooms sooner if they are done. Drain tomatoes on paper towels
- Top pizza crust with a layer of pesto sauce.
- Cut mozzarella into pieces and arrange on dough.
- Top with tomatoes and mushrooms.
- Sprinkle with Parmesan cheese.
- Bake at 400 until cheese is melted and pizzas are hot, about 10-15 minutes, watching carefully.
I am so glad I tried this recipe, it is one of my new favorites~thank you the Cafe Sucre Farine!
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