Thai Mushroom Flatbread
with cucumbers / cilantro / bean sprouts

Name: Thai Mushroom Flatbread
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup Vinegar, rice; 1/4 cup + 2 Tbsp Water; 2 Tbsp Sugar; 1/2 tsp Chili garlic sauce; 1/2 tsp Cornstarch; 1 tsp Lime juice; 1 lb Pizza dough; 2 Tbsp Flour, all-purpose; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 2 Tbsp Oil, cooking; 1/2 cup Peanuts, chopped; 4 oz Carrots, shredded (look for pre-shredded to save time); 2 cloves Shallots, chopped; 6 oz Cucumbers, chopped; 2 Tbsp Cilantro leaves, chopped; 1 Tbsp Oil, olive; 1 cup Bean sprouts (opt)

Active: 40 Total: 50

Original GF Paleo Vegetarian

This fresh, colorful flatbread is loaded with both cooked and fresh Thai-inspired ingredients. There's no red sauce or cheese, but Sweet Thai Chili Sauce drizzled over the dish brings it all together.

Cuisines

Asian - Thai

Ingredients

Metric

Servings:

Sweet Thai Chili Sauce:

Vinegar, rice - 1/4 cup
Water - 1/4 cup + 2 Tbsp
Sugar - 2 Tbsp
Chili garlic sauce - 1/2 tsp
Cornstarch - 1/2 tsp
Lime juice - 1 tsp

Thai Mushroom Flatbread:

Pizza dough - 1 lb
Flour, all-purpose - 2 Tbsp
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Oil, cooking - 2 Tbsp
Peanuts - 1/2 cup , chopped
Carrots - 4 oz , shredded (look for pre-shredded to save time)
Shallots - 2 cloves , chopped
Cucumbers - 6 oz , chopped
Cilantro leaves - 2 Tbsp , chopped
Oil, olive - 1 Tbsp
Bean sprouts (opt) - 1 cup

Prep

Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. (Resting dough gives gluten time to chill out, which makes the dough much more pliable.)
Pre-cook mushrooms - Slice mushrooms (if not pre-sliced). Heat cooking oil in a skillet over medium heat. Add mushrooms and saute until nearly tender, 5 to 6 minutes. Remove from heat and season with some salt. (Can be done up to 5 days ahead)
Make sauce - (Skip if made ahead on Wednesday.) Combine vinegar, first part of water, sugar, and chili garlic sauce in a small saucepan over medium heat. Simmer until sugar has dissolved and sauce has reduced a bit, 4 to 5 minutes. In a separate bowl, whisk together second part of water and cornstarch. Pour water-cornstarch mixture into sauce and continue simmering for 1 minute more to thicken. Remove sauce from heat and stir in lime juice. Taste the sauce and add some more chili garlic sauce if you’d like it spicier. (Can be done up to 5 days ahead)
Peanuts / Carrots / Shallots - Prep as directed. Store peanuts in one container. Combine carrots and shallots. (Can be done up to 5 days ahead)
Cucumbers / Cilantro - Prep as directed.

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Make

Heat oven to 425F / 218C.
Brush a sheet pan with some oil.
Using hands, stretch out pizza dough to cover sheet pan.
Bake dough on top rack for 3 minutes without toppings. (This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.)
Toss shallots, peanuts, and carrots in olive oil. Spread out over pizza dough. Top with mushrooms. Drizzle Thai Chili Sauce over vegetables.
Return pan to oven and continue baking pizza until crust is golden brown, 8 to 10 minutes more.
Remove flatbread from oven and top with cucumbers, cilantro, and bean sprouts.
Slice into wedges and serve!

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