If you’re in the mood for something simple yet delicious, this caramelized onion and mushroom flatbread is a must-try. It’s a delightful blend of savory flavors with a hint of sweetness from the caramelized onions. Perfect for a quick lunch or a cozy dinner, this flatbread brings together the earthy taste of mushrooms and the richness of cheese on a crispy crust. Get ready to savor every bite without spending hours in the kitchen!
Steps
- Preheat your oven to 400°F. Place a pizza stone inside to warm up. If you don’t have a pizza stone, line a large baking sheet with parchment paper and leave it on the counter.
- In a large skillet over medium heat, melt the olive oil and butter together, ensuring the pan is evenly coated. Add the sliced onions, cooking and stirring occasionally for about 20 minutes until they turn a deep golden brown.
- Add the mushrooms, garlic, and thyme to the skillet. Sauté for an additional 3-4 minutes until the mushrooms are tender. Season the mixture with salt and pepper to your liking.
- Arrange the flatbreads and sprinkle them generously with shredded gruyere and grated Parmesan cheese. Top them with the caramelized onion and mushroom mixture.
- If using a pizza stone, use a peel to transfer the flatbreads onto it. For a baking sheet, simply place the flatbreads on the prepared sheet. Bake for 10-12 minutes until the edges begin to crisp and the toppings are lightly browned.
- Once baked, remove the flatbreads from the oven. Drizzle with balsamic glaze, top with fresh arugula, and sprinkle with additional Parmesan cheese. Slice into wedges and serve warm.
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon unsalted butter
- 1 medium Vidalia sweet onion, thinly sliced
- 2 cups mushrooms, thinly sliced
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme, minced
- Salt and pepper to taste
- 1 cup gruyere cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 3 medium naan flatbreads
- Balsamic glaze for serving
- Fresh arugula for serving
- Additional grated Parmesan for serving
Nutritional Values
Calories: 1216kcal | Carbohydrates: 89.2g | Protein: 61.6g | Fat: 69.6g | Saturated Fat: 31.2g | Cholesterol: 156mg | Sodium: 1380mg | Potassium: 732mg | Fiber: 10.4g | Sugar: 13.6g | Calcium: 1668mg | Iron: 8mg
FAQ
- Can I prepare the caramelized onions in advance?
- Yes, you can make the caramelized onions ahead of time. They store well in the refrigerator, allowing you to use them easily in this flatbread recipe or other dishes.
- What if I don’t have a pizza stone?
- If you don’t have a pizza stone, you can use a large baking sheet lined with parchment paper. This will still produce a deliciously crispy flatbread.
- Can I add meat to the flatbread?
- Absolutely! You can include cooked chicken, bacon bits, or sausage to add a meaty twist to your flatbread.
- What are some alternative cheese options?
- If you want to try different cheeses, mozzarella, gouda, asiago, or provolone can be excellent substitutes for the gruyere and Parmesan.
- How can I modify this flatbread into a pizza?
- To turn this flatbread into a full-sized pizza, use a larger dough base and adjust the cooking time accordingly to ensure the base is cooked through.
Tips
- Caramelize Onions in Advance: To save time, consider caramelizing the onions ahead of time and storing them in the fridge. This way, you can quickly assemble the flatbreads when you’re ready to cook.
- Use a Pizza Stone for Crispiness: For the best texture, bake your flatbreads on a pizza stone. This will give them a wonderfully crispy yet tender crust. If you don’t have a pizza stone, a large baking sheet will also work.
- Add Mushrooms Near the End: When caramelizing the onions, add the mushrooms in the last few minutes of cooking. They only need a short time to soften and will perfectly complement the onions without becoming overly mushy.
- Enhance with Fresh Toppings: After baking, top the flatbreads with fresh arugula and a drizzle of balsamic glaze. This adds a fresh and tangy punch that elevates the overall flavor profile.
Equipment
- Pizza stone
- Baking sheet (if not already owned)
- Parchment paper (if not already owned)