Herb-Mushroom Flatbread With Artichoke Spread

More from this source
Washington Post


Add a comment


1 package (.88 ounces) Trader Joe's Dried Mixed Wild Mushroom Medley, coarsely chopped if desired

1 cup heavy cream, for rehydrating the mushrooms

1 tablespoon unsalted butter

1 medium clove garlic, minced (1 teaspoon)

1/4 cup creme fraiche

Flour, for the work surface

8 ounces garlic herb pizza dough, such as Trader Giotto's

4 ounces fontina cheese, grated or shredded

12 ounces artichoke spread, such as Trader Giotto's Artichoke Antipasto, drained and pressed to extract as much liquid as possible

4 ounces truffled cheese, grated or shredded

You might also like

Truffled Potato & Goat Cheese Flatbread
The Kitchn
Japanese Mushroom (Brown Beech) Flatbread Recipe
Steamy Kitchen
Mushroom And Oregano Pizza Bread
donna hay
Flatbread With Fingerling Potatoes, Shitake Mus...
Pan-Grilled Flatbread With Mushrooms And Autumn...
Martha Stewart
Truffled Cauliflower Cheese Flatbread
Becks & Posh
Grilled Corn And Sausage Flatbread
Every Day with Rachael Ray
Grilled Flatbread With Hummus & Mixed Veggies
Char-Grilled Mushrooms With Crispy Lavash
donna hay
Scrambled Egg Stacks With Cheese & Mushrooms
Marla Meridith