We enjoy simple and flavorful flatbreads and were introduced to them many years back when traveling. Our Mediterranean trips were the first time we had tasted the many variations of this delicious treat. With a simple base being the vehicle, they can offer up anything from Asian to Native American tastes with style and flavor. One of our favorite wine bars, Genuwine, would prepare some nice little flatbreads to go along with some wonderful wines. They were perfect pairings with a plethora of choices.
On a recent cruise, a caramelized onion and mushroom flatbread was offered as a luncheon item. We were pleasantly surprised by the contrast of flavors and the rich taste. The flatbread base was quite thin but still offered the firmness needed to handle the caramelized onion and mushroom topping. I spoke with the staff and asked for a basic recipe with hopes to recreate when I arrived home. This version is very similar to the savory flatbread on the cruise.
This recipe will take some time due to the caramelization of the onions. I prefer to use a flatbread purchased at the store as I find the commercial flatbread is thinner than what I can make. This recipe produces a nice flatbread with a true contrast of flavors. It is certainly worth the effort with the results being quite tasty.
Ingredients:
4 preprepared flatbreads (purchase at grocery store)
3 to 4 tablespoons of olive oil
1 extra large sweet white onion sliced into thin rings
4 cloves chopped garlic
4 cups sliced button mushrooms
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
6 ounces grated Fontina cheese
How to:
In a skillet, add 2 tablespoons of olive oil. add the thinly sliced rings and slowly caramelize over low heat for 1 hour and 10 to 15 minutes. The onions should be a light caramel color. This process should not be rushed.
In a separate skillet, add 1 tablespoon of the olive oil. When heated, add chopped garlic, mushrooms, dried thyme, salt and pepper. Saute on medium for 5 minutes. Set aside until the onions are ready.
Arrange the flatbread crusts on a sheet pan. Evenly distribute the onions, mushroom mixture and the grated cheese over the 4 flatbreads. Bake for 16 minutes on 350 degrees. If the crust is not crispy enough, add another 2 to 3 minutes on the baking time.
Remove from the oven and allow to cool slightly. Enjoy!
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