Flatbread With Caramelized Onions, Portobello Mushrooms, and Gorgonzola Crumbles
— via Italian Food Forever
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.
OR USE STONEFIRE FLATBREAD OR NAAN!
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.
— tastespotting 😉
Eating at sundown again 😉
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