truff kitchen
Mushroom & Fontina Flatbread Salad

Mushroom & Fontina Flatbread Salad
This flatbread combines everything we love about gourmet pizza with a vibrant seasonal salad!
The crispy naan base is baked to perfection with sautéed mushrooms, herbs, and fontina cheese and for the salad part of this recipe, we used a combination of peppery arugula, apple slices, and a generous drizzle of a TRUFF balsamic dressing. We’ll be making this recipe all fall long.
Instructions:
- Preheat the oven to 425°F.
- Place TRUFF Mayonnaise, balsamic vinegar, and dijon mustard in a small bowl, whisk to combine the dressing, and set aside until ready to serve.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add mushrooms, shallot, and garlic.
- Sauté until the mushrooms for approximately three minutes.
- Deglaze the pan with red wine and continue to cook for one minute more. Season to taste with salt and pepper.
- Place the naan on a large baking sheet and top it with mushrooms, fontina, and thyme.
- Bake the flatbreads for ten minutes or until the cheese has melted and naan is crisp.
- Remove the flatbreads from the oven and divide them between plates.
- Top the flatbreads with arugula, apple slices, and a drizzle of the creamy balsamic before serving.
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