Ok, mushrooms are pretty darn common on pizza, but you can turn them into something special by letting them spend some time in a simple marinade. Mushrooms are natural sponges, so they soak up all the great flavor of whatever they’re placed in. Here, it’s a combination of mildly tangy balsamic vinegar and salty-savory soy sauce. The flavor these mushrooms add to the flatbreads is well worth the time it takes to marinate them. (And be sure to slice them very thinly.)
Capicola (also capocollo or capicollo) is a type of Italian salami made from pork shoulder. It’s dry-cured, not brined, and it’s typically sold in very thinly sliced rounds. If you can’t find it, substitute pepperoni or any salami of your choice.
|
Mushrooms in Marinade |
|
Marinated Mushrooms |
|
Drained Mushrooms |
- Preheat the oven to 375° F. Line a large baking sheet with parchment paper.
- Lay the flatbreads on the baking sheet and brush with olive oil. Spread each with 2 tablespoons tomato paste and divide the garlic on top. Season lightly with salt.
- Scatter each with 1/3 cup provolone and divide the drained mushrooms and capicola on top. Scatter each with 2 tablespoons parmesan cheese.
- Bake until the flatbreads are crispy around the edges and the cheese has melted, 10-11 minutes.
|
Oil-Brushed Naan |
|
Tomato Paste Layer |
|
Mushroom Layer |
|
Ready to Bake |
|
Baked Flatbreads |
Transfer to a cutting board and cut into serving pieces. Scatter the chervil on top and serve hot or at room temperature.
|
Marinated-Mushroom Flatbreads with Capicola |
No comments:
Post a Comment