Tuscan Flatbread with Mushrooms
Ingredients
6 tablespoons olive oil, divided
3 medium onions, peeled and thinly sliced
1 teaspoon sugar
1 pound sliced portobello mushrooms
Salt and pepper, to taste
1 (1-pound) pizza dough (store-bought or homemade)
1 teaspoon fresh thyme, chopped
1 cup grated mozzarella cheese
1 cup crumbled Gorgonzola cheese
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Instructions
Using your Mandoline, thinly slice the onions and the mushrooms. Set aside.
Heat 3 tablespoons of olive oil in a heavy skillet over medium-low heat. Add the sliced onions and sugar, then cook until soft and golden brown, stirring often, about 15 minutes. Remove from the skillet and set aside.
Add the remaining 3 tablespoons of olive oil to the skillet. Add the sliced mushrooms and cook over medium heat until golden brown, about 7 to 8 minutes. Season with salt and pepper.
Preheat the oven to 425°F.
Divide the pizza dough in half and roll each portion into an oval about ¼ inch thick.
Place each flatbread onto a parchment-lined baking sheet. Divide the mozzarella evenly between both flatbreads, then top with caramelized onions and mushrooms. Sprinkle with Gorgonzola and chopped thyme.
Bake for about 20 minutes, or until golden brown and bubbly. Let cool for 5 minutes, then slice each flatbread into 8 pieces using a pizza cutter—it’s flat-out delicious!
