2 T dried porcini mushrooms
your favorite fresh pizza dough recipe, split into 4 balls
salt and pepper
6 oz dry jack, grated
1 C assorted roughly chopped wild mushrooms
1 T finely chopped fresh thyme, chopped
Preheat grill to medium low.
Place porcini mushrooms in a bowl and cover with boiling water; once pliable, chop finely.
Roll out dough. Sprinkle cornmeal on a pizza peel or cutting board. Place dough on top of cornmeal and jerk to make sure it does not stick. Lightly brush dough with olive oil and season with salt and pepper. Add a light sprinkling of cheese, chopped porcini mushrooms and fresh thyme. Top with a little more cheese.
Brush grill with olive oil. Slide flatbread on to the oiled grill, close lid and cook, rotating occasionally to avoid burning. The flatbread should take approximately 10 to 12 minutes. Repeat with remaining dough balls.
Pairs well with Lambert Bridge Chardonnay, Merlot and Cabernet Franc