I have noticed a trend in many restaurants we frequent locally that has become very popular. This trend is for flatbreads that are topped with a variety of seasonal ingredients. I love trying these flatbreads, some that have a cracker crisp crust, while others have a thicker crust similar to focaccia. These flatbreads are cut into small pieces and are great enjoyed as an appetizer. Personally, I prefer my flatbread crust to be somewhere between cracker thin and as thick as a focaccia. Recently, while dining out with my husband, we shared a mushroom and caramelized onion topped flatbread that was sprinkled with Gorgonzola cheese crumbles. The combination of the sweet golden brown onions, earthy mushrooms, and salty blue cheese crumbles was delicious, so I knew I had to make it at home.
For these flatbreads, you can either buy your pizza dough already made or make your own using one of my pizza dough recipes. A sixteen ounce ball of dough will make two good sized flatbreads and easily serve four to six as an appetizer. We are trying to adhere to a plant-based diet lately, so I left my flatbread vegetarian, but pancetta, diced and sautéed first would also be tasty on this flatbread as well. I roll my flatbread dough out to a 1/4-inch thickness and find that dough is best rolled when at room temperature.
Deborah Mele 2015
- 6 Tablespoons Olive Oil, Divided
- 3 Medium Onions, Peeled & Thinly Sliced
- 1 Teaspoon Sugar
- 1 Pound Sliced Portobello Mushrooms
- Salt & Pepper To Taste
- 1 (1 Pound) Ball Of Pizza Dough
- 1 Teaspoon Fresh Thyme, Chopped
- 1 Cup Grated Mozzarella Cheese
- 1 Cup Crumbled Gorgonzola Cheese
- Heat 3 tablespoons of oil in a heavy skillet over medium low heat.
- Add the onions and sugar, and cook until soft and golden brown, stirring often, about 15 minutes.
- Remove the onions and set aside.
- Add another 3 tablespoons of oil to the skillet, then cook the mushrooms over medium heat until golden brown, about 7 to 8 minutes.
- Preheat the oven to 425 degrees F.
- Divide the dough into half, and roll each half into an oval about 1/4 inch thick.
- Place each flatbread onto a parchment lined baking sheet.
- Divide the mozzarella between each flatbread.
- Spread the onions over the flatbreads, then arrange the mushrooms.
- Sprinkle the flatbreads with salt, pepper, and chopped thyme.
- Top with the Gorgonzola crumbles, then bake until golden brown and bubbly, about 20 minutes.
- Let cool 5 minutes, then use a pizza cutter to cut each flatbread into 8 pieces.
- Serve immediately.