Whiskey Mushroom Moody Blue Flatbread

1 12-inch flatbread
Smoked Moody Blue Cheese makes for a great flatbread to enjoy with a 3rd Gear Bourbon Old Fashioned on the back patio as you grill the main course. By: Liz Dueland, Yahara Bay Distillers


  • 2 tablespoons butter, unsalted
  • 8-12 ounces fresh mushrooms, cleaned, cut into 1/4" slices
  • 1/4 cup Yahara Bay Whiskey
  • 12" par-baked thin pizza crust
  • Olive oil
  • 2 ounces crumbled Roth® Moody Blue® Cheese
  • 4-6 ounces Divina™ Fire Roasted Tomatoes in oil, drained, roughly chopped
  • 2 ounces minced (small cubes) or shredded Roth® Butterkäse Cheese
  • Fresh thyme


  1. Heat oven to 450°F.
  2. Sauté mushrooms on medium-high heat in two tablespoons butter until browned on both sides – about 15 minutes. Add salt to taste. Add 1/4 cup Yahara Bay Whiskey and sauté more 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. Add mushrooms and tomatoes evenly over pizza. Bake for 5 minutes or until crust is light brown and cheese is melted. Let rest for 2 minutes, cut into slices. Then add stems (with leaves) of fresh thyme and serve.