Grilled Spelt Flatbread with Mushrooms and Prosciutto paired with Pinot Noir

This grilled spelt flatbread is what happens when rustic meets gourmet! 

Why spelt flour, you ask? Well, let’s take a little trip back—like way back—over 8,000 years to its origins in the Far East! Unlike modern wheat, spelt has never been hybridized, meaning it’s still holding on to its rich, nutty flavor and original wholesome goodness. (Or, if you don’t feel like going back in time, use your favorite flatbread dough recipe!)

Now, imagine that ancient grain turned into a crispy, golden flatbread, topped with savory mushrooms, crispy prosciutto, creamy goat cheese, and thin-sliced Yukon gold potatoes. Add some fresh herbs, garlic, and parmesan, and you've got something truly delicious that pairs perfectly with a glass of our ‘21 Pinot Noir. 🍷

Grill it, flip it, top it, and enjoy—whether as a summer app or a next-level meal! Who’s hungry?! 🙌

Grilled Spelt Flatbread with Mushrooms and Prosciutto

Serves 4, as an appetizer

Recipe by Tanya Miller 

Suggested wine pairing: 2021 Pinot Noir

INGREDIENTS:

For the dough (or use your favorite flatbread dough recipe):

• 1 oz warm water

• 1 ⅛ tsp dry yeast

• ½ tsp sugar

• ~ ½ c room temperature water

• 1 Tbsp olive oil, plus more for cooking

• ½ tsp salt

• 188g-225g (a little more than a cup and a half) spelt flour (we used One Degree Organic Sprouted Spelt Flour)

• Optional: 1-2 cloves crushed garlic

For the flatbread:

• 12-16 oz mushrooms of choice, sliced or torn (we chose organic king oyster, shiitake, and brown beech mushrooms from Trader Joe’s)

• 2-4 Tbsp olive oil or butter 

• ~ 1 tsp fresh rosemary, finely chopped

• ~ ½ tsp fresh thyme, finely chopped

• 2-4 Yukon gold potatoes (depending on the size), thinly sliced - preferably on a mandolin 

• 1 pkg thinly sliced prosciutto 

• ~ 4 oz goat cheese plus 1 Tbsp olive oil, softened slightly in the microwave

• Avocado or other high heat oil

• 4-6 cloves garlic, crushed 

• ½-¾ c grated parmesan cheese

• Optional (but fantastic): Red pepper flakes, lemon zest, and arugula

INSTRUCTIONS:

For the dough:

1. Add the warm water, sugar and yeast to a medium-sized bowl and stir. Let the mixture rest for 15 min, until the yeast blooms. It’ll look kind of frothy.

2. With a wooden spoon, stir in room temperature water, olive oil, salt, half of the flour and garlic, if using. Add the remaining flour ¼ c at a time, stirring between each addition until it becomes too difficult to stir by hand. You may or may not need all the flour.

3. Turn the dough out onto a floured surface and knead for about 5 min, sprinkling additional flour if needed, until a smooth dough forms.

4. Drizzle a little olive oil into a bowl and place the dough into it, turning the dough to coat in oil. Cover with a damp kitchen towel or plastic wrap. Let it rest for about an hour in a warm place (like in the oven with the light on).

For the flatbread:

1. While the dough rises, sauté the mushrooms and herbs with butter or olive oil and ½-1 tsp salt on medium heat for about 15-20 minutes or to your preferred doneness. Add garlic in the last few minutes.

2. Mix goat cheese, olive oil, and lemon zest (if using) until spreadable. Slice the potatoes and set aside.

3. Once the dough has risen, divide into 4 pieces. Roll the dough out on a floured surface to about a ¼ inch thick. Dust with more flour if necessary to prevent sticking. Place on a floured sheet pan and set aside.

4. Preheat a cast iron grill pan in the BBQ/grill to about 400°. Once hot, brush the pan with avocado or other high heat oil. Cook all four pieces of bread on one side until golden brown, approx 3-5 min. Flip it over. Add a layer of the goat cheese mixture (use about half between the four flatbreads). Next, add a layer of potatoes, slightly overlapping each other. Add a few dollops of the remaining goat cheese mixture, then add the mushrooms. Sprinkle on some parmesan, then top with prosciutto. Press down lightly to help hold the layers together. Cook for another 3-5 min or until golden brown or slightly charred on the bottom. Carefully flip each flatbread over again to slightly grill the prosciutto.

5. Remove from grill and flip so the crust side is down on a plate or serving platter. Top with pepper flakes, more herbs, arugula (if using), and a drizzle of olive oil. Serve with a glass of ‘21 Pinot Noir!