Whiskey Mushroom Moody Blue Flatbread

1 (12-inch) flatbread
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Smoked Moody Blue® cheese makes for a great mushroom flatbread to enjoy with a Bourbon Old Fashioned on the back patio. Summer at its finest!

By: Liz Dueland, Yahara Bay Distillers


  • 2 tablespoons butter, unsalted
  • 8-12 ounces fresh mushrooms, cleaned and cut into 1/4" slices
  • 1/4 cup Yahara Bay Whiskey
  • 1 (12-inch) par-baked thin pizza crust
  • Olive oil
  • 2 ounces crumbled Roth Moody Blue® cheese
  • 4 to 6 ounces roasted tomatoes in oil, drained and roughly chopped
  • 2 ounces cubed or shredded Roth Butterkäse cheese
  • Fresh thyme leaves


  1. Heat oven to 450 degrees F.
  2. Over medium-high heat, sauté mushrooms in butter until browned on both sides, about 15 minutes. Add salt to taste. Add whiskey, and sauté until all liquid has been absorbed, about 5 minutes. Set aside.
  3. Brush crust with a light layer of olive oil, then add an even layer of each cheese. Spread mushrooms and tomatoes evenly over the pizza. Bake for 5 to 7 minutes or until crust is lightly browned and cheese is melted.
  4. Let rest for 2 minutes, then cut into slices. Add stems (with leaves) of fresh thyme and serve immediately.