• Prep Time 1 hour
  • Cook Time 5 minutes
  • Makes 6 flatbreads
  • Freezing Flatbreads Untopped, Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Dough
  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2 cups Robin Hood® 00 Style Pizza Flour
  • 1 tsp salt
  • Mushroom Topping
  • 1/4 cup butter
  • 4 cloves garlic minced
  • 2 onions, thinly sliced
  • 2 lb assorted mushrooms, sliced (cremini, button, shitake etc.)
  • Salt and pepper to taste
  • Blue Cheese, crumbled
  • Balsamic Vinegar or Glaze, optional
  • 2 tbsp fresh thyme, plus additional for garnish

Serving Size: 6 flatbreads


Serving Size: 6 flatbreads

  • Dough
  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
  • Divide dough into 6 equal pieces. Roll each piece of dough to about 1/16” (0.25 cm) thick. Place on floured surface, cover with tea towel and let rise until puffy, about 30 minutes. Meanwhile, grease BBQ grill, and preheat to high.
  • Brush risen dough with olive oil. Reduce grill heat to medium and carefully place dough on hot grill.
  • Cook, until golden and set on bottom and bubbling on top, 1-2 minutes. Flip, and continue cooking another 1 minute or until golden. Remove and keep warm while preparing topping.
  • Mushroom Topping
  • Melt butter in large frying pan over medium heat. Add garlic and onions and cook until translucent, about 2 minutes. Add mushrooms, thyme, salt and pepper and cook until golden and liquid from mushrooms has evaporated, about 5 minutes.
  • Top warm flatbreads with mushroom mixture, blue cheese, balsamic glaze and thyme if using.


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