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Baking recipe · from the recipe book

Grilled Spelt Flatbreads with Mushrooms and Basil-Oregano Pesto

Smoky, blistered spelt crusts spread with a bright basil-oregano herb sauce and topped with garlicky charred mushrooms, sweet cherry tomatoes and creamy cottage-style ricotta dollops.

Grilled Spelt Flatbreads with Mushrooms and Basil-Oregano Pesto

Ingredients

  • 1¾ cups250 gBread flour
  • 5½ oz150 gWhole spelt flour
  • 1¼ cups272 gWaterlukewarm, about 100°F (38°C)
  • 1¼ tsp5 gInstant yeast
  • 1¾ tsp10 gSaltdivided: 8 g for dough, 2 g for sauce
  • 1 tsp4 gGranulated sugar
  • ¼ cup60 gOlive oildivided: 15 g dough, 25 g sauce, 20 g mushrooms and grill
  • 1⅔ cups leaves40 gFresh basildivided: 32 g for sauce, 8 g torn for garnish
  • 2 tsp2 gDried oregano
  • 4 cloves12 gGarlicminced, divided in half
  • 1 tbsp15 gLemon juice
  • 3½ tbsp chopped25 gWalnutstoasted
  • 5¾ cups sliced400 gWhite mushroomsthickly sliced
  • 1 cup150 gCherry tomatoeshalved
  • ⅔ cup160 gPart-skim ricotta
  • ¼ cup grated25 gGrated Parmesan
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper

Steps

  1. In a large bowl, whisk the bread flour, spelt flour, instant yeast, sugar and 8 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough; this is about 68% hydration and 2% salt.
  2. Knead 8 minutes until smooth and slightly tacky. Cover and rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
  3. Meanwhile make the herb sauce: blend 32 g of the basil, the oregano, half the garlic, the walnuts, the lemon juice, 25 g of the olive oil, the remaining 2 g of salt and the black pepper until smooth. Set aside.
  4. Toss the mushrooms with the remaining garlic and half of the remaining olive oil (10 g).
  5. Divide the risen dough in two, shape into balls, cover and rest 15 minutes, until it springs back slowly when poked.
  6. Preheat the grill to medium-high, about 450–500°F (230–260°C). Grill the mushrooms in a grill basket 6–8 minutes until browned; set aside.
  7. Stretch each dough ball into a thin oval about 12 inches long and brush the tops with the last 10 g of olive oil.
  8. Lay the doughs oiled side down on the grill, close the lid and cook 2–3 minutes until marked and puffed. Flip them onto a tray, grilled side up.
  9. Spread the herb sauce over the grilled sides, then top with the mushrooms, cherry tomatoes, spoonfuls of the ricotta, the parmesan and the red pepper flakes.
  10. Return to the grill, close the lid and cook 3–4 minutes more until the bottoms are crisp and the crust reaches about 200°F (93°C) in the center.
  11. Cool on a rack 3 minutes, scatter the remaining torn basil, then cut each flatbread into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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