Asparagus and Shitake Flatbread

This flatbread beautifully balances sweet, salty, bitter, crunchy, buttery and umami flavors on one pie. Creamy leek butter is tipped with asparagus, sauteed shitake mushrooms, capers, thinly sliced radicchio, and sweet balsamic glaze. Rich and satisfyingly fresh at the same time.

• dough from my flatbread recipe
• 1 cup of leek butter
• asparagus tips from one bunch of asparagus
• 5 oz of shitake mushrooms
• 1 tbs capers
• 4-5 leaves of radicchio
• store bought balsamic glaze

1. Prepare your ingredients. Slice and sauté the shitakes in a little olive oil. Set aside. Slice the tips off of a bunch of asparagus and set aside. Roll up the leaves of radicchio and slice into thin ribbons. Drain the capers. Arrange your ingredients next to a rack, including the leek butter.
2. One recipe of flatbread makes two medium or three small flatbreads. For this recipe, we are using half of the dough. The other half you can repeat this recipe or make a different flatbread. Roll out half of the dough and pre-bake on a baking sheet or pizza stone in a 550 oven for 3-4 minutes, or until it begins to puff up but not brown. Remove and place on the rack.
3. Spread the leek butter like you would pizza sauce over the bread. Arrange the asparagus, shitakes and capers evenly. Pop back in the oven for about 8-10 minutes, or until the asparagus browns and the bread is baked. Remove from the oven.
4. Sprinkle the raddicchio over the the pie and drizzle with balsamic glaze. Enjoy!

You can double the recipe for the other half of dough, or make a different flatbread, or bake it as a small loaf of bread. Leftovers, (if you have any!) can be toasted up in a toaster oven.