Grilled Flatbreads with Mushrooms, Ricotta and Herbs

Ingredients

• 2 tablespoons chervil coarsely chopped
• 2 tablespoons chives coarsely chopped
• 0.3 cup cooking wine dry white
• 2 tablespoons flat-leaf parsley coarsely chopped
• 8 ounces ricotta cheese fresh
• 1 clove garlic minced
• 0.3 cup olive oil extra-virgin plus more for brushing and drizzling
• 2 cups oyster and shiitake mushrooms thinly sliced
• 45 servings pepper freshly ground
• 2 balls pizza dough at room temperature
• 45 servings salt 
• 1  shallots minced
• 2 tablespoons tarragon coarsely chopped

Equipment

• frying pan
• baking sheet
• grill
• grill pan

Directions

1. In a medium skillet, heat the 1/4 cup of olive oil.
2. Add the mushrooms and cook over moderately high heat, stirring occasionally, until lightly browned, about 5 minutes.
3. Add the shallot and garlic and cook until fragrant, about 1 minute.
4. Add the wine and cook until evaporated, about 1 minute. Season with salt and pepper.
5. Light a grill or preheat a grill pan and lightly oil a rimless baking sheet. On the baking sheet, stretch each ball of pizza dough out to a 12-inch round; brush with extra-virgin olive oil. Carefully slide the dough rounds onto the grill and cook over moderately high heat, shifting the rounds to prevent scorching, until lightly browned on the bottom, about 2 minutes. Flip the rounds and spread 1/2 cup of the fresh ricotta cheese over each one. Scatter the sauted mushrooms and herbs over the flatbreads and grill until heated through, about 2 minutes.
6. Transfer the flatbreads to a work surface, drizzle lightly with olive oil and season with salt and pepper.
7. Cut into wedges and serve right away.