Michigan Wild Mushroom Flatbread on the Arteflame Grill

Introduction

This Michigan-inspired wild mushroom flatbread is grilled to perfection on the Arteflame, bringing out the deep, earthy flavors of wild-foraged mushrooms. Instead of baking, we use the flat cooktop griddle for a crisp, golden crust while perfectly searing the toppings. Using the reverse sear method, this recipe ensures all ingredients are cooked to their ideal temperature. The result is a rustic and delicious dish with a smoky wood-fired essence that embodies the flavors of the Upper Peninsula.

Ingredients

• 1 lb wild-foraged mushrooms (chanterelles, morels, or maitake)
• 1 lb fresh pizza dough
• 1 cup shredded fontina cheese
• 1/2 cup crumbled goat cheese
• 3 tbsp butter
• 2 cloves garlic, minced
• 1 small shallot, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup parsley, chopped
• Freshly ground black pepper
• Sea salt to taste
• 1/2 tsp red pepper flakes (optional)

Instructions

Step 1: Fire up the Arteflame grill

• Pour vegetable oil on three paper napkins and place them inside the grill.
• Stack firewood over the napkins.
• Light the napkins and wait about 20 minutes until the cooking surface reaches the right temperature.

Step 2: Prepare the mushrooms

• Place the mushrooms on the flat grill cooktop.
• Add 2 tbsp butter and cook until tender, about 5 minutes.
• Stir in shallots and garlic, cooking for another 2 minutes.
• Season with salt, black pepper, and red pepper flakes.

Step 3: Grill the flatbread dough

• Roll out the pizza dough to your preferred thickness.
• Place the dough directly onto the Arteflame flat cooktop.
• Cook for about 3-4 minutes until bubbles form and the underside is golden.
• Flip the dough and move to a slightly cooler zone.

Step 4: Assemble the flatbread

• Spread the cooked mushrooms evenly over the flatbread.
• Sprinkle fontina and goat cheese generously.

Step 5: Melt the cheese and finish

• Move the flatbread to the hotter part of the griddle.
• Cover loosely with foil to help melt the cheese.
• Cook for about 2-3 minutes or until the cheese is bubbly and slightly golden.

Step 6: Garnish and serve

• Remove the flatbread from the grill.
• Sprinkle with fresh basil and parsley.
• Cut into slices and serve warm.

Tips

• Use different heat zones on the Arteflame to cook ingredients at their optimal temperature.
• For extra crispiness, add a drizzle of butter on the crust before flipping.
• If mushrooms release too much moisture, let them cook a few minutes longer to caramelize the edges.

Variations

1. Truffle Flatbread: Drizzle truffle oil over the flatbread before serving and add shaved Parmesan.
2. Smoked Sausage Mushroom Flatbread: Add grilled smoked sausage slices for extra depth of flavor.
3. White Sauce Flatbread: Replace the cheese with a creamy ricotta sauce infused with roasted garlic.
4. Spicy Chili Mushroom Flatbread: Add sliced jalapeños and a sprinkle of hot smoked paprika for a fiery twist.
5. Caramelized Onion & Mushroom Flatbread: Saute onions on the grill until caramelized and mix with mushrooms for a sweeter taste.

Best Pairings

• Chilled Riesling or a crisp Sauvignon Blanc
• Grilled asparagus or charred brussels sprouts
• Smoky grilled steak or rotisserie chicken

Conclusion

Grilling flatbread on the Arteflame elevates the textures and flavors, creating a smoky, gourmet dish that celebrates Michigan's wild mushrooms. This flatbread is perfect for gatherings, pairing perfectly with your favorite grilled meats or fresh salads.