Flatbread With Caramelized Onions, Portobello Mushrooms, and Gorgonzola Crumbles
Flatbread With Caramelized Onions, Portobello Mushrooms, and Gorgonzola Crumbles
1h 5m
Serves 6
Directions
- 1Heat 3 tablespoons of oil in a heavy skillet over medium low heat.
- 2Add the onions and sugar, and cook until soft and golden brown, stirring often, about 15 minutes.
- 3Remove the onions and set aside.
- 4Add another 3 tablespoons of oil to the skillet, then cook the mushrooms over medium heat until golden brown, about 7 to 8 minutes.
- 5Preheat the oven to 425 degrees F.
- 6Divide the dough into half, and roll each half into an oval about 1/4 inch thick.
- 7Place each flatbread onto a parchment lined baking sheet.
- 8Divide the mozzarella between each flatbread.
- 9Spread the onions over the flatbreads, then arrange the mushrooms.
- 10Sprinkle the flatbreads with salt, pepper, and chopped thyme.
- 11Top with the Gorgonzola crumbles, then bake until golden brown and bubbly, about 20 minutes.
- 12Let cool 5 minutes, then use a pizza cutter to cut each flatbread into 8 pieces.
- 13Serve immediately
Ingredients
- 6 Tablespoons Olive oil
- 3 Medium onions, peeled & thinly sliced
- 1 teaspoon Sugar
- 1 pound Sliced Portobello mushrooms
- 1 Salt & pepper
- 1 pound Ball of pizza dough
- 1 teaspoon Fresh thyme, chopped
- 1 cup Grated mozzarella cheese
- 1 cup Crumbled Gorgonzola cheese
Equipment
heavy skilletbaking sheetpizza cutter
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