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Wild Mushroom Flatbread


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  • Author: Caitlin
  • Total Time: 0 hours
  • Yield: 1 flatbread 1x

Description

A crisp artisan flatbread topped with caramelized onions, wild mushrooms, and melted fontina, finished with a drizzle of truffle oil.


Ingredients

Scale

FLATBREAD BASE

TOPPING

  • 1 1/2 cups wild mushrooms (shittake, cremini, oyster), sliced
  • 1 small yellow onion, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme (and rosemary if desired)
  • 1 1/2 cups fontina cheese, freshly shredded
  • 1 tablespoon white truffle oil, for finishing
  • flaky sea salt
  • cracked pepper
  • optional garnish : microgreens or arugula


Instructions

  1. Caramelize the Onions : Heat butter and olive oil in a skillet over medium heat. Cook onions slowly (20 – 25 minutes), stirring occasionally until golden brown and soft. Set aside.
  2. Sauté the Mushrooms : In the same pan, add a touch more oil if needed. Cook mushrooms 6 – 8 minutes until browned and moisture has evaporated. Add herbs, salt, and pepper. Remove from heat.
  3. Prepare the Crust : Preheat oven to 450°. Roll or stretch dough into a 12-inch round or rectangle. Place on parchment-lined baking sheet or pizza stone and brush with olive oil.
  4. Assemble : Spread caramelized onions evenly over crust. Add sautéed mushrooms and top with shredded fontina.
  5. Bake : Bake 10 – 13 minutes, until crust is golden and cheese is melted and bubbling.
  6. Finish : Drizzle lightly with truffle oil, sprinkle with flaky sea salt, and garnish with microgreens or arugula if desired.
  7. Serve : Slice and enjoy immediately while warm and crisp.

Notes

  • Sub rosemary for thyme, or swap fontina for Gruyère or mozzarella.
  • Prep caramelized onions ahead to save time.
  • Prep Time: 30 - 35 minutes
  • Cook Time: 10 -13 minutes
  • Category: Appetizer, Main Dish
  • Method: Baked
  • Cuisine: Italian-Inspired