MY BEST PICTURE
STORY
The sun was shining, I had a few ingredients left in my fridge, and it was the perfect day to flip on the grill. Every once in a while, I pick up a pair of “flatbread” crusts that are wedged between the cheese and bread aisles at most grocery stores. This is a little trick to make a quick flatbread in a pinch that I learned from my parents. Of course, I made them a little more fun.
INGREDIENTS
- 2 Generic flatbread crusts
- 9oz Package fresh mozzarella
- 1 Can Don Pepino’s pizza sauce (yellow can & its the best)
- 1 Chunk aged Gouda
- Several tablespoons grated pecorino romano cheese
- 1 Pack pre-sliced mushrooms (referred to as “shrooms”)
- 2 Tablespoons butter
- 3 Garlic cloves
- 8 Basil leaves
- Olive oil
- Truffle oil
- Truffle salt and pepper
HOW I COOKED IT
I took the two flatbread crusts out of the package, the package sort of sucked so I had no choice but to make both since maintaining freshness would be impossible without the use of plastic wrap…no thanks. The first thing I did was brush some olive oil lightly on the bottom of each crust and sprinkled truffle salt and pepper on each super lightly. I switched gears really quick and ran outside and and turned on the grill since I wanted the grill to reach 500 degrees or more.
I went back to the kitchen and cut the block of fresh mozzarella in big chunks and put them to the side. I took out a nice sized sauce pan and turned the heat on high to get my shrooms par cooked. I put some olive oil in the pan, threw in the shrooms and sprinkled my truffle salt and pepper on them. After stiring minimally for 4 minutes, I grated the cloves of garlic using a zester into the shroom pan and topped it off with butter. I turned the heat down to medium and stirred a fair amount until the shrooms reduced in size by about a quarter. Not sure how many minutes it was, just “felt” right. I dumped the garlic shroom mixture on to one of the crusts and appreciated the scent for a few minutes.
I threw on the chunks of mozzarella and grated the hard Gouda on top using a zester so that the cheese was super fine. That flatbread was fully prepped so I switched gears to the more simple one. I put my chunks of mozzarella on and then using a big spoon I gobbed the sauce on top. I finished off with basil leaves and a light sprinkle of pecorino romano.
Using my cutting board, I transferred the prepped flatbreads to my deck where the grill was absolutely ripping hot. I opened the grill and placed the breads on the top rack and closed it. After about 4 minutes I opened the grill and turned them around so they would cook more evenly. I waited 5 more minutes and the flatbreads were done. I took them inside and lightly brushed on truffle oil to the top of the mushroom flatbread and sprinkled pecorino romano over both of them. So easy, and all done.
MY HONEST OPINION
They were so good. I had a feeling they were going to be good because the picture turned out so pretty, and I was not even using “portrait mode.” The truffle mushroom one was a little more dry than I would have liked, but the margarita flatbread was absolutely on-point. Overall this was an awesome and super cheap dinner which I consider healthy because the portions are reasonable for 2-4 people.
WHAT I WOULD TRY NEXT TIME
Next time I will show some more love to the white (mushroom) flatbread. I know a little sauce can go a long way so I may dabble with a white cream sauce. There are endless possibilities with those crusts with things I want to create, so stay tuned for more of these for sure.