Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting board.
Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting board.
Photo from a high angle of chives and chive blossoms growing in a rustic garden.

Grilling pizza/flatbread is so fun and, for me, a little bit lower stress than using a pizza stone and peel in a raging hot oven. You get to be outside, you can make a bit of a mess, and most importantly, you get to let go of any expectations about the finished shape of the pizza/flatbread.

You’re just oiling up the dough, laying it on the grill, flipping it, topping it with stuff that’s already completely cooked, and then you get to sip a beverage and eat your messy little flatbread as the sun sets. Perfect!

I’m sharing my go-to spelt pizza dough recipe today! I post my epic vegan pizzas on Instagram a lot (and also on here hehe) and so many people ask me about my dough recipe. If I’m making dough, I’m usually going with this one, but I also sometimes buy pre-made dough from a local grocery store and stash it in my freezer. I’m not a pizza purist and sometimes I just want pizza as soon as possible *shrug*. The nutty flavour of spelt is great for a flatbread or pizza though, and the dough really couldn’t be easier to make.

For topping, we cook down a mountain of mixed mushrooms and mix them up with a homemade BBQ sauce to top this nicely charred (slightly smoky!) flatbread. Sharp slices of red onion and a mellow, sunflower-based chive cream drizzle brings it all together. I have a bunch of blossoms on my garden chives, so just had to break them up and sprinkle them on top here.

I love to top this with some baby arugula for a hit of freshness and that signature peppery flavor. I also can never resist essentially piling a salad on top of my flatbread/pizzas. Pile up a complete meal on a slice and free up your other hand to hold a glass of wine ;)

Hope you’re having a great start to the warmer season out there! Catch ya back here soon.



Overhead shot of all ingredients for a BBQ mushroom flatbread.
Photo of the cooks arm and hand brushing spelt pizza dough with oil, preparing it for the grill.


The cook's hand is spooning BBQ mushrooms onto the grilled flatbread as it cooks on the grill.
Overhead shot of BBQ Mushroom Flatbread recipe. Squares of the cooked flatbread are presented on a cutting board.

BBQ MUSHROOM FLATBREAD WITH HOMEMADE SPELT DOUGH & CHIVE CREAM

Print the recipe here!
SERVES: 4-6
NOTES:
My go-to BBQ sauce is this date-based one, but any store bought one you like is also great!
-I just use cremini mushrooms because the flavour of BBQ sauce can be overpowering in some cases, which renders a splurge on oyster/shiitake mushrooms possible pointless here.

CHIVE CREAM (makes extra):
½ cup raw sunflower seeds, soaked for at least 2 hours and drained
1 tablespoon apple cider vinegar
¼ cup chopped fresh chives
1 teaspoon onion powder
sea salt and ground black pepper, to taste
few drops of hot sauce (optional)
â…“ cup filtered water, plus extra

BBQ MUSHROOM FLATBREAD:
1 lb spelt pizza dough, recipe follows
extra spelt flour, for sprinkling
1 tablespoon heat tolerant oil, such as avocado, plus extra
1 lb cremini mushrooms, sliced
â…“ cup BBQ sauce of choice, plus extra
½ small red onion, sliced thin
2 handfuls baby arugula
For garnish: extra chopped chives and chive flowers if you have them, sunflower seeds, chili flakes

Make the chive cream. In an upright high speed blender, combine the sunflower seeds, apple cider vinegar, chives, onion powder, salt, pepper, hot sauce (if using), and water. Blend the mixture on high until totally smooth, adding more water if necessary to get a pourable consistency. Check the chive cream for seasoning and adjust if necessary. Set aside.

Lightly flour a baking sheet (ideally a half sheet–about 18×13 inches). Flour a working surface on your counter. Place the dough on your working surface. Sprinkle it with flour and coat a rolling pin in flour as well. Roll out the dough into the shape of a rectangle, about 18-by-13 inches. Carefully transfer the dough to your floured baking sheet. Gently spread it to the corners and then cover it with a clean kitchen towel. Let it rise for 30 minutes.

Heat the tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms to the skillet and spread them out. Let them sit for a full minute. Season the mushrooms with pepper and stir. Let them sit for another full minute. Once the mushrooms are glistening, season them with salt and stir. The mushrooms will begin to seep out a lot of liquid. Keep stirring them here and there. Once most of the liquid has dissipated, add the BBQ sauce and stir to combine. Once the BBQ sauce has reduced by about a third, remove the mushrooms from the heat.

Preheat your grill to high. Brush the surface of your dough rectangle with oil. Carefully transfer it to the grill with the oil side facing down. It is VERY hard to do this perfectly, so just embrace the irregular shape and stretch it as much as you can before it sets. Wipe out the excess flour from the baking sheet.

Once the dough is down on the grill, quickly brush the other side of the dough with oil. Close the lid of the grill and cook the flatbread until it puffs up and the underside is quite browned and charred in spots, about 2 minutes.

Loosen the corners of the flatbread from the grill grates with some tongs. Then, carefully flip it over. Quickly spoon and spread the BBQ mushroom mixture out over the surface of the flatbread. Add extra sauce here if you like. Scatter the red onions over the top as well. Close the lid on the grill and cook until the underside of the dough browns evenly and gets charred in spots, about 2 minutes.

Carefully transfer the cooked BBQ mushroom flatbread to your wiped out baking sheet or a cutting board.

Cut the BBQ mushroom flatbread into manageable pieces. Drizzle the flatbread with the chive cream and top with the arugula, extra chopped chives/flowers, sunflower seeds, and chili flakes. Serve immediately.

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SPELT PIZZA DOUGH
YIELD: about 1lb of dough

¾ cup + 2 tablespoons warm filtered water
1 teaspoon cane sugar
1 teaspoon active dry yeast
2 cups light spelt flour + extra for rolling out
¾  teaspoon fine sea salt
1 tablespoon olive oil + extra for the bowl

In a medium bowl, combine the warm water, natural sugar and yeast. Lightly stir ingredients together and set aside until the top of the mixture appears foamy.

To the bowl, add the light spelt flour, sea salt, and the olive oil. Lightly stir the ingredients together until you have a sticky, unified dough.

Lightly flour a clean surface and scrape the dough out onto it. Knead the dough by hand until you have a smooth but slightly tacky-feeling ball, about 4-5 minutes. Keep flouring your working surface if you find that the dough is sticking.

Grease a medium bowl with olive oil and drop your ball of dough into it. Roll the dough around to coat in the oil and cover the bowl with plastic wrap or a damp towel. Place the bowl in a warm place for 2 hours, or until the dough has at least doubled in size.

Lightly flour a working surface. Scrape the risen dough out onto the floured surface.

At this point, you can stretch/roll the dough out to your desired shape and cook your flatbread/pizza as you wish.