Flatbread with St. Nectaire and Raclette

I love making Flatbread. Not only is it delicious and simple, but you can change it up however you want depending on what you're craving that day, what the occasion is, or just what is in your refrigerator at the time! It makes for a great meal, or you can make a few varieties and cut into small pieces for appetizers at your next party. Screen Shot 2015-05-08 at 12.36.57 PM

For this recipe with The Cheeses of Europe, I wanted to stay true to the magnifique flavors of the two cheeses, St. Nectaire and Raclette, so I kept the recipe very minimal and VERY delicious! With quality ingredients like olive oil, garlic, mushrooms, and truffle oil, this Flatbread is both indulgent and simple - perfect for making the everyday amazing.

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Screen Shot 2015-05-08 at 12.36.34 PMYou can see the recipe below, or check out the video here!


1 ball pizza dough
Flour for dusting
1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon minced shallots
1/2 pound mixed mushrooms, thinly sliced (chanterelle, porcini, oyster, shiitake)
Sea salt and freshly ground pepper to taste
1 tablespoon chopped parsley
5 ounces Raclette cheese, grated
5 ounces of St. Nectaire cheese, crumbled
2 tablespoons white truffle oil


  1. Preheat oven to 375°
  2. Spread dough to desired shape on lightly floured parchment paper. Dock by piercing with a fork, and drizzle with olive oil. Bake for 15 minutes or until nearly done.
  3. While the flatbread is in the oven, heat olive oil in a sauté pan and cook garlic and shallots until translucent. Add mushrooms and stir until they wilt. Season with salt, pepper, and chopped parsley and remove from heat.
  4. Remove the flatbread from the oven, sprinkle the grated Raclette and crumbled St Nectaire over it, and place it back in the over for 3-4 minutes until the cheese melts.
  5. Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese