Morels’ Grilled Flatbreads

Time (start to finish): Approximately two hours.

Yield: 6-8 Flatbreads. Each flatbread will serve two people generously.

Uncooked dough can be wrapped tightly in plastic wrap before the second rise or after its been rolled into desired shape and frozen for use at another time.

Flatbread Dough:

8 oz. Water, tepid(between 95 and 105 degrees)

2 tsp. Dry-Active Yeast

1 Tbsp. Honey, Michigan sourced

2 Tbsp. Extra Virgin Olive Oil

16 oz. All Purpose White Flour

1 Tbsp. Kosher Salt

– Method:

Dissolve the yeast and honey in the tepid water. The water should feel slightly warm to the touch, but not too warm as to kill off the yeast. Allow this mixture to stand and “bloom” in a warm place for 5-10 minutes. Once the water and yeast mixture has bloomed and is slightly foamy add the olive oil, flour and salt. Using a stand mixer and the hook attachment, mix on medium speed for 7-10 minutes. When finished, the dough should be cohesive, smooth and “bounce back” when pressed. Cover the dough with a damp towel and allow to rise in a warm dry place for one hour until doubled in size. Once doubled, use knife to cut the dough into 4 ounce portions. Once all the dough has been portioned roll the pieces into tennis ball shapes. Allow these balls of dough to again rise under a damp towel for approximately 45 minutes. Once risen use a rolling pin to roll out the dough to approximately ¼” thick. At this point you can choose to roll an oval or round shape as you desire. Lightly spray the dough with a non stick spray and grill quickly over a hot grill for no more then 30 seconds per side. Top with desired ingredients and place in a preheated 400 degree oven to warm dough and ingredients and melt any cheeses.

Morels’ Mushroom Flatbread w/ Caramelized Onions, Morels’ Garden Herb Pesto and Leelanau Raclette Cheese

8 oz. Mixed Wild Mushrooms(shiitakes, Crimini, chanterelles, portabellas, morels)

2 ea. Shallots, minced

2 ea. Garlic Cloves, minced

1 oz. Dry Sherry

½ oz. Fresh Lemon Juice

2 tbsp. Butter, unsalted

2 oz. Vegetable Stock, bought or homemade

½ oz. Canola Oil

Chop the mushrooms into random bite sized pieces. Heat the canola oil in a large heavy bottomed sauté pan until just barely smoking. Add the mushrooms to the hot pan and sauté for approximately 3 minutes until the mushrooms have released most of their liquid and it has evaporated away. Add the shallots and garlic to the pan and cook for 30 more seconds being careful not to burn the garlic. Carefully add the sherry and lemon to the pan and let the liquids reduce by half. Add the vegetable stock and butter to the pan and cook until the sauce has reduced by half and coats the mushrooms nicely. Season to taste with salt and cracked black pepper. Pour out onto a plate and reserve until cooled.

Morels’ Garden Basil Pesto

2 cups Packed Fresh Basil

2 cloves Garlic

¼ c. Walnuts, toasted

2/3 c. Extra Virgin Olive Oil

½ c. Grated Parmesan Cheese

Combine the basil, garlic, and walnuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Mix in the grated parmesan cheese and reserve.

For the Morels’ Mushroom Flatbread

Top one of the reserved pre grilled flatbreads with 4 oz. of the reserved mushroom mixture, 2 oz. of previously caramelized onions, approximately 1 oz. of the reserved pesto and 4 oz. of grated Leelanau Raclette Cheese. Place the dough on a baking sheet and place in a preheated 400 degree oven until the cheese is melted and bubbly. Carefully remove the flatbread from the oven and allow it to rest for 2-3 minutes before topping with fresh garden herbs and slicing to desired shape and size. Enjoy!

Morels’ Margarita Flatbread

Reserved flatbreads from above recipe.

2 each Fresh Garden Tomatoes. Thinly slice tomatoes and marinate with olive oil and sliced garden herbs for 30 minutes.

4 ounces Sliced Fresh Mozzarella

1 oz. Fresh Garden Basil, sliced thin

2 oz. Roasted Tomato Sauce

Roasted Tomato Sauce

3 ea. White Onions

4 ea. Large Garden Tomatoes

4 ea. Garlic Cloves, crushed

2 oz. Olive Oil

1 ea. Celery Rib, diced

1 ea. Carrots Diced

Crush the garlic cloves with the broadside of a large chefs knife. Thinly slice two of the onions. Coat the garlic and sliced onions with 1 oz. of olive oil and place on a baking sheet. Core the tomatoes and cut in half. Coat the tomatoes in the olive oil as well. Place the tomatoes cut side down on top of the onion and garlic mixture. Roast in a preheated 350 degree oven for 30-40 minutes until all vegetables are tender. Dice the remaining vegetables. Heat a pan large enough to hold all the vegetables including the roasted tomato mixture. Saute the diced vegetables in the remaining olive oil. Once slightly tender add the roasted vegetable mixture and cook 25-30 minutes to stew vegetables and cook out approximately half of the moisture. Allow this “sauce” to cool before pureeing in a food processor until smooth.

Top one of the reserved pre grilled flatbreads with 2 oz. of the roasted tomato sauce. Arrange marinated tomatoes on top of sauce and top with sliced fresh mozzarella. Place the dough on a baking sheet and place in a preheated 400 degree oven until the cheese is melted and bubbly. Carefully remove the flatbread from the oven and allow it to rest for 2-3 minutes before topping with freshly sliced Basil.

Confit Duck Flatbread w/ Smoked Blue Cheese, Caramelized Pears and Citrus Arugula Salad

2 ea. Confit Duck Legs, available @ Whole Foods Market via special order.

1 ea. Bosc Pear, thinly sliced

1 tbsp. Sugar

2 oz. Blue Cheese, preferably Smoked Moody Blue

2 oz. Leelanau Raclette

4 oz. Baby Arugula

1 oz. Fresh Lemon Juice

1 oz. Extra Virgin Olive Oil

For the flatbread:

Pick the meat from the duck leg discarding the bones. Reserve skin and fat for other uses if desired. Heat a large skillet until smoking. Add sliced pears to dry pan and shake constantly as the moisture in the pears steams off. Just as the natural sugars in the pear begin to caramelize add the 1 tbsp. of sugar and cook for another 30 seconds stirring constantly to caramelize sugar and finish cooking the pears. Top a reserved pre grilled flatbread with the picked duck meat, caramelized pears, blue and raclette cheeses. Place the flatbread on a baking sheet and cook in a preheated 400 degree oven until cheese is melted and bubbly. Pull from oven and allow flatbread to rest for 2-3 minutes until slicing in desired shapes. Toss arugula with olive oil and lemon, season with salt and pepper to taste and arrange on top of cut flatbread.