We found this great appetizer at one of our favorite local restaurants, Bistro Bella Vita. Kudos to them.
We used 1/2 of a frozen pizza crust from Frabonis, but we have also done this with the pain à l'ancienne recipe.
After dicing (2) 4 oz packages of shitake mushrooms along with a clove of garlic and a shallot, we sauteed until soft.
Baked the flatbread until crisp, smothered in a layer of goat cheese, added the toppings for a few more minutes in the oven to bring everything together, and viola!
Could use a hint of red wine, or possibly soy sauce to spice things up a bit.
1 comment:
This looks like our pizzas. Christine and I never make red sauce for ourselves anymore. Looks great.
Was the crust already rolled out or did you thaw and roll? Our last crust from there was a bit tough. We did try grilling ti though and it got a little too done so that may have been part fo the problem.
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