Flatbread layers with mushrooms and cannonata sauce

A very original recipe, full of flavour and that can be prepared in a few minutes using our best-selling Cannonata sauce. A rich and healthy dish that will amaze your guests.

Ingredients

Serves 2

Fresh mushrooms 300 gr.
Cannonata half jar
Ricotta 200 gr (or other cream cheese like cottage cheese or such as Philadelphia)
Parsley and basil a few leaves
Extra virgin olive oil 1 tablespoon
Salt and pepper
Ready to use unleavened bread 8 rectangular sheets, or prepare the flatbread with:
flour (type-0) 100 gr.
water 50 gr
Extra virgin olive oil 1 teaspoon
salt 1 pinch

Equipment

2 non-stick pans, 1 chopping board, 1 bowl, 1 knife, 1 blender.

Preparation

If you are using ready-to-use unleavened bread, go to the next step. Otherwise, put all the ingredients in a heavy-duty blender and mix for a few seconds until you have a smooth dough. Remove the dough from the blender, place it on a lightly floured cutting board, and cover.
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Clean the mushrooms and cut them into medium slices. Heat a non-stick pan and add a spoonful of oil. Add the mushrooms and cook for a few minutes (do not overcook). Wash the herbs, mince, turn off the heat and add them to the mushrooms.

Divide the unleavened bread dough into small balls (about the size of an apricot). Roll out each ball with a rolling pin until the dough is as thin as a sheet of paper, adding flour if needed to avoid sticking.

Heat a non-stick pan, grease, and cook the bread on both sides. It takes less than 1 minute.

Prepare the layers. With your hands break the flatbread into large irregular pieces. Place a piece of flatbread directly on the serving plate, spread a spoonful of Cannonata sauce on top with a knife, then arrange the mushrooms in a single layer, then top with the ricotta. Repeat 4 times.
Serve!

Tips

If you don’t like the spicy taste of the cannonata, you can use other sauces instead, such as sun-dried tomato paté, or green olive tapenade. If you like more spice, you can use more of the cannonata. Remember to mix the cannonata well before using it, and store it in the refrigerator covered with a thin layer of oil after opening. Instead of mushrooms you can use other fresh seasonal vegetables such as aubergines or zucchini, grilled or lightly seared in a pan. If you find fresh mushrooms at the supermarket, you can cut them into very thin slices and use them raw.