Flatbread With St. Nectaire

Flatbread with Saint-Nectaire and Raclette


  • 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 Saint-Nectaire cheese, crumbled
  • 2 tablespoons white truffle oil


  • Preheat oven to 375°.
  • 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.
  • 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.
  • 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.
  • Drizzle with truffle oil, and use a slotted spoon to spread the mushroom and shallot mixture over the melted cheese.

Nutritional Information:

  • 4 Servings, does not include flour for dusting and salt and pepper to taste
  • Calories 513
  • Total Fat 35 g
  • Saturated Fat 16 g
  • Cholesterol 29 mg
  • Sodium 962 mg
  • Total Carbohydrate 33 g
  • Dietary Fiber 3 g
  • Sugars 5 g
  • Protein 23 g