Tuesday, February 14, 2012

Portobello flatbread pizza

We recently visited Las Vegas and had dinner at Todd English's restaurant "Olives" at the Bellagio after seeing Cirque du Soleil. While overall I wasn't a huge fan of the place (waiter with an attitude and generally overpriced food and wine) we did try his famous portobello flatbread. To say it was amazing and completely memorable would be an understatement. I found myself on a mission to find the recipe and somehow duplicate this amazing dish. I did indeed find a recipe that I think was adapted from his and the end result was sublime!

Roll out your pizza dough as thin as you possibly can... I use Tiseo's frozen dough from the grocery store. It's easy and very good. Transfer the dough to a cornmeal dusted pizza peel.

Best if you have a pizza stone that is preheated in the oven at 475 degrees for at least half an hour. Build your flatbread on the cornmeal dusted pizza peel so it slides off easily onto the stone. I sprayed the dough with olive oil and spread minced garlic on it followed by my wild mushroom puree, fontina cheese, diced portobello, porcini, shitake and other wild shrooms, diced red onion and grated fresh parmesan. The recipe below doesn't call for diced red onions but the flatbread at Olives had them on it and I loved em! The recipe calls for you to put the fontina cheese down first followed by the puree. That didn't really make sense to me so I put the puree down first and topped with the cheese.

Bake on the stone for about 10-12 minutes or until the crust looks slightly brown and crunchy

drizzle the top with white truffle oil....amazing!!

Here is the recipe I found online. It's not exactly the same as the one we had at Olives but it's a pretty close replica! If you are a shroom and pizza lover you will LOVE this!! Enjoy!

Wild Mushrooms, Mushroom Puree and Fontina Cheese Flatbread

MARCH 20, 2007
2 pizza dough rounds (see homemade recipe below or use store-bought)
olive oil
1-2 cloves garlic, minced
Kosher or sea salt and freshly-ground black pepper
6-8 oz. Fontina cheese, thinly-sliced or grated
1 c. mushroom puree
1 c. wild mushroooms (portobello, porcini, shitake), trimmed and thinly-sliced
2 Tbls. freshly-grated Parmigiano-Reggiano
truffle oil (optional), for garnish
About one hour before cooking, set a baking stone in the oven and preheat it to 500 degrees. Or use a baking sheet very lightly sprinkled with cornmeal
Roll out one pizza dough very thinly. If you have one, lay the round on a pizza peel (lightly sprinkled with cornmeal). Drizzle with 2 tsp. good olive oil, half the minced garlic, and a pinch each of salt and pepper. Make sure to leave the 1-inch outer lip ungarnished.
Evenly distribute one-half of Fontina over the round. Top with one-half mushroom puree, one-half sliced mushrooms, and sprinkle with one-half grated Parmesan.
Slide the round onto baking stone and bake until browned, about 6-8 minutes. Slice to serve immediately, garnished with a drizzle of truffle oil and a pinch of freshly-ground black pepper.
Repeat with remaining dough and ingredients.
The link to the recipe:

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