Flatbread
1 premade flatbread/pizza crust , Teti, VE 064443
3% mozzarella cheese, enough to lightly cover the surface, Fata, VE 074648
1 c roasted shiitake mushrooms, sliced or torn, Preferred, VE 005178
Gochujang Pizza Sauce
½ c super-condensed pizza sauce, Fata, VE 044724
2–3 tb water, or enough to make it easily spreadable
1-2 tsp gochujang paste, to taste, Savor, VE 073062
1-2 tsp lemon juice, Natalies, VE 014827
Miso-Yogurt Drizzle
½ c plain Greek yogurt, Odyssey, VE 079266
1-2 tsp white miso, Fortune, VE 012271
2 tsp lemon juice, Natalies, VE 014827
1–3 tb water, as needed
Pinch of salt, if needed, Diamond, VE 066782
Generous sprinkling of togarashi, Fortune, VE 010201
Preheat a convection oven to 425°F.
To make the sauce, combine the condensed pizza sauce with enough water to loosen it into a spreadable consistency. Stir in gochujang and lemon juice. Taste and adjust.
In a small bowl, whisk together the yogurt, miso, and lemon juice. Add water a tablespoon at a time until it becomes thin enough to drizzle.
At 350F, par-fry the flatbread for about 1 minute per side, just until it develops some color and rigidity. This step is optional, but ensures your crust will stay extra crispy!
To build the flat-bread spread a thin layer of the gochujang pizza sauce over the crust. Distribute the roasted shiitakes evenly, then add a light-to-moderate layer of mozzarella. Transfer to the hot pan and bake at 425°F convection until the crust is deeply crisp and the mozzarella is completely melted and beginning to brown, roughly 6–10 minutes, depending on the crust.
Let it sit for a minute or two, then drizzle generously with the lemon-miso yogurt. Finish with plenty of togarashi. Serve immediately.
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
