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Mascarpone Mushroom and Fennel Flatbread
Earthy mushrooms and rich mascarpone top this crispy flatbread. Creamy, savoury, and great for sharing.
- Make sure pizza dough is brought up to room temperature before starting.
- While dough is warming proceed to finely slice fennel and in a heavy skillet cook on medium low heat with 2 Tbsp butter and 1 Tbsp olive oil until caremelized (you can add water if the fennel hasn’t cooked tender enough. Goal is similar to caramelized onion). Add in garlic for 2 mins before finished.
- Slice mushrooms and saute in skillet once fennel is removed.
- Prepare dough by rolling out to desired shape and place in 500 degree oven for approximately 8 mins (cooked but no colour). Remove from oven.
- Spread mascarpone on flatbread, top with fennel, mushrooms and shredded kale. Drizzle kale and crust with olive oil and season well with salt and pepper.
- Place back in oven for approx. 8-10 mins to achieve colour on crust and kale is crispy. Let stand for 3 mins before cutting.
