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Field and Forest Flatbread
Field and Forest Flatbread 1

Field and Forest Flatbread

Products Used: MorningStar Farms® Italian Sausage Style Crumbles
Servings: 1 flatbread

Ingredients

  • 1 sheet Multi Grain & Flax Flatbread 7 ½" X 9" (use preferred brand)
  • 1 tsp. sized spray Olive oil, spray bottle
  • 1 oz. Béchamel Sauce or Alfredo Sauce (use preferred brand or recipe below)
  • 1 ½ oz. Butterkase Cheese, shredded (or Monterey Jack, Muenster or Havarti)
  • ½ oz. Sartori “Montamore” cheese, crumbled or shredded
  • 1 - #30 scoop (black handle) Onions, sautéed
  • 1 - #8 scoop, (gray handle) MorningStar Farms® sausage-style crumbles
  • 1 ½ oz. Asparagus spears, pencil thin, grilled
  • 1 - #16 scoop, (blue handle) Baby Heirloom tomatoes, mixed colors, sliced 1/8" rounds.
  • 1/8 tsp. Truffle salt (if desired)
  • 1 - #16 scoop, (blue handle) Crispy Cremini Mushroom “Chips” (use preferred brand or recipe below)

CRISPY CREMINI MUSHROOM CHIPS

  • 1 tsp. Garlic salt
  • ½ tsp. Black pepper, fine ground
  • 1 tsp. Sugar
  • ¼ tsp. Smoked Paprika
  • 2 lb. Cremini Mushrooms (or Baby Portabellas)
  • Olive oil, spray bottle

BECHAMEL SAUCE

  • 4 oz. Butter
  • ¾ cup All Purpose Flour
  • 6 cups Whole milk heated to simmer point
  • ½ tsp. Salt
  • ¼ tsp. White pepper

Recipe Directions

1. Place flatbread on sheet pan, spray underside with olive oil.
2. Place oiled side up under salamander/cheese melter and toast until lightly crisped, or place oiled side down onto flat grill, heat and lightly crisp. Flip crisped flatbread top facing up.
3. Top flatbread with ingredients in order, staying ½" from edges:
- Spread 1 oz. Béchamel or Alfredo sauce.
- Place both cheeses.
- Place onions & sausage crumbles.
- Arrange asparagus and tomato slices evenly.
4. Bake until cheese melts, toppings are heated through, and bottom has re-crisped slightly. (Example: Convection oven, 450° F, low fan, 5-8 minutes.) Or heat on flat grill to re-crisp base and heat toppings, flash under salamander/cheese melter to final finish.
5. Garnish evenly with pinch of Truffle salt and scatter ¼ cup of crispy Cremini Mushroom chips.
CRISPY CREMINI MUSHROOM CHIPS:
1. Preheat convection oven to 350° F.
2. Mix garlic salt, black pepper, sugar, and smoked paprika. Set aside.
3. Clean, dry and cut mushrooms stems level with caps. Slice into thin slices.
4. Spray olive oil onto sheet trays lined with parchment paper.
5. Place mushroom slices, single layer onto oiled sheets, sprinkle lightly with prepared seasoning.
6. Bake in pre-heated 350° F convection oven approx. 10 minutes, flip mushroom slices, and cook 8-10 minutes more until crispy and dried out.
7. Remove from oven, cool on sheet until room temperature. Store in shallow storage container, loosely covered, labeled and dated.
BECHAMEL SAUCE:
1. Melt butter over low heat, add flour, raise heat to medium, stirring several times for approx. 2-3 minutes until flour cooks off raw flavor. Do not allow flour to color, adjust heat as needed.
2. Turn heat to low, whisk in 1/3 of heated milk. Cook until thickened, whisking constantly until thick and smooth. Repeat 2 more times with remaining milk until the sauce is smooth and thickened.
3. Add salt and pepper, lower heat to very low, allow to simmer 2-4 minutes while stirring.
4. Remove from heat. Pour into storage container with buttered parchment paper on top to prevent skin forming. Chill until cold under refrigeration.
5. Once chilled, remove paper and cover container. Label, date, and refrigerate.