For a couple of weeks now we have been talking to chef Bob Dillon from The Sail Loft Restaurant in Padanaram about Flat-bread recipes. 

TSM

After all this talk I decided it was time to make it on my own.  The great thing about making a flat-bread is that you can put anything on it and use what you have in the fridge.  When I looked in the fridge I found some mushrooms, Parmesan cheese, mozzarella cheese and some turkey.

I didn't have any dough but I did find some soft tortilla shells in the cabinet.  Following the basic outline of the chef's recipe I took the tortilla's and brushed olive oil and garlic on them, preheated the oven to 475 and put a flat stone in, then went to work on the mushrooms as these were the only things I needed to pre-cook before assembling the flat-bread.

According to the chef the best way to cook mushrooms is to heat the pan up and add some oil so it's nice and hot, add the sliced mushrooms and leave them alone for three minutes, then turn them and leave them for another three minutes.  This turned out to be great advice,they turned out crunchy and delicious!

After they were done I put the cheese's on the tortilla added some turkey and the mushrooms, popped them in the oven for about six minutes and out came a delicious meal!  The family was fighting over who was going to have the leftovers because they loved them so much.

I am not the best cook by far but it's fun reading the recipe's that Chef Dillon provides for us.  I'm sure he will have another great recipe soon and I can't wait to try my hand in the kitchen again!