Pancetta and Porcini Mushroom Flatbread
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 5 min.
Ready in
Healthy, because
Even smarter
This delicious flatbread is a good source of protein thanks to the pancetta and fiber and potassium from the porcini mushrooms.
If you don't have pancetta, you can replace it with bacon.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the base
- 2 ½ cups Bread flour
- 1 tsp active dry yeast
- 1 tsp salt
- ⅞ cup warm water
- 1 Tbsp olive oil
Preparation steps
1.
For the base: mix together the flour, yeast and salt in a mixing bowl. Make a well in the center and pour in the water and oil. Mix to a soft, fairly wet dough.
2.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
3.
Heat the oven to 425°F. Line a baking tray with non-stick baking paper.
4.
Quickly knead the dough and roll out into a large oval about 1/2" thick. Place on the baking tray.
5.
For the topping: soak the mushrooms in hot water for 30 minutes.
6.
Heat the oil in a frying pan and cook the onion for 3-4 minutes, until softened but not browned. Add the pancetta and drained mushrooms and cook for 2 minutes. Remove from the heat and season with salt and pepper to taste.
7.
Brush the dough lightly with olive oil and top with the mushroom mixture. Scatter over the rosemary and bake for 10-15 minutes, until the dough is browned and cooked through.
8.
Scatter the cheese shavings over the top.
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