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flatbread with st nectaire and raclette 0

Flatbread with Saint Nectaire and Raclette

Makes 4 servings

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Course Main Dish

Cuisine Flatbreads and Pizza

Servings

Ingredients

1 ball pizza dough
Flour for dusting
1 Tbsp extra virgin olive oil
1 tsp minced garlic
1 tsp minced shallots
1/2 pound mixed mushrooms thinly sliced (like chanterelle, porcini, oyster, shiitake)
Sea salt and freshly ground pepper to taste
1 Tbsp chopped parsley
5 ounces Raclette grated
5 ounces Saint Nectaire crumbled
2 Tbsp white truffle oil

Instructions

Preheat oven to 375 F. Spread dough to desired shape on lightly floured parchment paper. Dock by piercing with a fork, and drizzle with olive oil. Bake for 15 minutes or until nearly done.
While the flatbread is in the oven, heat olive oil in a saute pan and cook garlic and shallots until translucent. Add mushrooms and stir until they wilt. Season with salt, pepper, and chopped parsley and remove from heat.
Remove the flatbread from the oven, sprinkle with the grated Raclette and crumbled Saint Nectaire over it, and place back in the oven for 3-4 minutes, or until the cheese melts.
Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese.

Notes

Original recipe and image source: The Cheeses of Europe

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