Wild mushrooms, shallots, truffle oil - OMG. This flatbread recipe uses all the delicious things. With no cheese, its carbon footprint is low, and because it uses 1/2 whole wheat flour and 1/2 "regular" (white) flour, it's a blend of good and good-for-you. Enjoy!

Serves: 2
Prep and cooking time: 2 hours


¾ C whole wheat flour
¾ C all-purpose flour
1½ tsp salt, divided
1 tsp active dry yeast
4 Tbsp olive oil, divided
½ C warm water
3 - 4 C chopped, fresh wild mushrooms
¼ C finely-chopped parsley
2 cloves garlic, minced
1 shallot, finely-chopped
1 Tbsp truffle oil
Cracked black pepper, to taste
A handful of arugula


Place both flours, 1 tsp of salt and the yeast in a mixing bowl and stir to combine. Make a well in the center.

Warm the water by microwaving it in a mug for 40 seconds. Add 1 Tbsp of the olive oil and combine. Slowly pour this into the flour well, gently stirring as you go. It’ll start out as a liquidy paste, and then get more solid. Once solid enough to handle, use your hand to form the dough into a ball.

Place the dough on a lightly-floured surface and knead for about 3 minutes, until you have a nice, silky smooth ball of dough. Wipe out the mixing bowl and place a little bit of olive oil in the bottom of it. Return the dough to the bowl, turning to coat it with oil. Cover with a clean hand towel and place somewhere warm until the dough has doubled in size. This usually takes an hour but can take up to two depending on where you live.

Once the dough is doubled, punch it to deflate it, then return it to the floured counter. Roll into a football shape, cover with a clean towel and let sit for another 20 minutes.

At this point, turn the oven to 400°F and let it preheat while the dough rests.

Prepare the topping too. Place the chopped mushrooms in a mixing bowl. Add the parsley, garlic and shallot and mix to combine. Add 2 Tbsp of the olive oil and the remaining ½ tsp salt, along with the truffle oil. Crack some black pepper on top, to taste, and mix well to coat everything in the oil. Set aside in the fridge.

Once the dough football has sat for its final 20 minutes, press it flat and then sprinkle the top with a little flour and roll into a crust on a floured work surface.

Transfer to a large baking sheet and spread the remaining 1 Tbsp olive oil across it evenly. Add the mushroom mixture, spreading evenly across the dough.

Place it in the hot oven for 20 minutes, until the crust becomes crispy but not burnt. Remove, add the arugula, cut into pieces, and serve.

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