Sicilian Mushroom Flatbread Food

GRILLED MUSHROOM FLATBREAD WITH TRUFFLED PECORINO

Steps:

• For the pizza dough: Combine the water, sugar and yeast in the bowl of a mixer with a dough hook attachment. Let sit for 2 minutes to activate the yeast; it will begin to bubble. On low speed, add the flour and salt slowly, then add the olive oil. Once the dough is incorporated, about 4 minutes, remove from the bowl and knead on a lightly-floured surface for about 5 minutes. Place in a lightly-oiled bowl. Let sit in a warm place covered with a damp cloth until the dough has doubled in size, about 1 hour.
• For the cheese sauce: Cook the onions and garlic in the olive oil in a large saute pan until translucent, 2 to 4 minutes. Add the heavy cream and simmer until the cream has reduced by half, 12 to 15 minutes. Turn off the heat and add the cheeses. Stir very well until all the cheese has melted. Cover with a lid or foil until ready to use.
• For the flatbreads: Heat grill to medium heat. Toss the mushrooms lightly in the olive oil and some salt and pepper. Grill the mushrooms until lightly charred, turning occasionally, about 6 minutes. Cool slightly, then remove the stems from the oyster mushrooms and slice the cremini mushrooms.
• For assembly: Divide the pizza dough into two equal portions and roll them out on a lightly floured surface to 10 inches long and 4 inches wide. Lightly oil the grates of the grill. Grill the flatbreads for 2 minutes per side. Remove and add 1 cup of the truffled cheese sauce to each flatbread along with the mushrooms and Parmesan. Return the flatbreads to the grill in a low-heated area. Close the lid and cook for about 4 minutes. Sprinkle with the chives, cut each into 8 pieces and serve.

SCACCE RAGUSANE (SICILIAN STUFFED FLATBREAD)

Steps:

• Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
• Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
• Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
• Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
• Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
• Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
• Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
• Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
• Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.

SICILIAN MUSHROOM FLATBREAD

Steps:

• Heat oven to 425°F. Grease 15 x 10 x 1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat.Unroll dough and place in greased pan starting at center, press out with hands to 12 x 9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese.Bake at 425°F. for 12 to 14 minutes or until edges of crust are golden brown. Cut into 16 rectangles.Nutrition Per Serving: Calories 120 Protein 5g Carbohydrate 18g Fat 3g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.