Mateya

Grilled Oyster mushrooms

Grilled Oyster mushrooms with a due of Pepper Reductions

Ingredients

Dough

1. 1 cup water
2. 3 cups all-purpose flour
3. 1 tsp salt
4. ½ Tbs. olive oil
5. 2 tsp dried oregano
6. 1 ½ tsp yeast
7. ½ cup regenerated sun dried tomatoes

Topping

1. 3 Tbs. olive oil
2. 1 clove garlic, minced
3. 1/2 cup (2 ounces) grated Parmesan cheese
4. ½ cup regenerated sun dried tomatoes
5. 1/4 cup chopped fresh parsley

Preparation

• Put the dough ingredients in the bread machine and set it to the “dough” cycle. When it’s done, turn the dough onto a floured board.
• Oil a 10×15×1-inch jelly roll pan. With your hands, gently stretch and press the dough to fit evenly into the pan. Cover and let rise in warm place for 30-40 minutes, until doubled.
• Preheat oven to 400.
• With two fingers, poke holes all over the dough. In a small bowl, mix the oil and garlic and then drizzle over the top of the dough. Sprinkle with cheese and parsley. Bake 25-30 minutes, until brown. Cool on wire rack or cut into squares and serve warm. Wrapped in plastic, it will keep fresh at room temperature for 2-3 days.