This Caramelized Onion and Mushroom Flatbread recipe is an easy appetizer for your next party! You can use store-bought flatbread OR refrigerated pizza dough! Either way, the flavors are spot on and will keep your guests happy!
4CupsMixed Mushrooms, Sliced((I used Cremini, Bella & Shiitake))
2CupsShredded Monterey Jack Cheese or Mozzarella
3LargeGarlic Cloves, Minced
Preheat oven to 425°F.
Slice your onions very thinly and add them along with your thyme sprigs and ¼ cup oil to a sauté pan over LOW heat.Sauté for 30 minutes or until you get a light brown, caramelized color. The thyme leaves will fall off the stem so make sure to fish out to stems before adding to your flatbread.
Turn your heat up to medium and add your sliced mushrooms and minced garlic and sauté for another 5 minutes. (Get your sherry ready in the meantime.)
Turn heat up to high and add your sherry wine. Let it simmer for another 2-3 minutes before taking off the heat.
If using homemade pizza dough: Roll your dough out as this as you can into a rectangular shape trying not to put holes in it. Place on a baking sheet or pizza stone and brush 1 tbsp. oil over top of the dough and season with salt & pepper.
If using store-bought flatbread: Place on a baking sheet and brush 1 tbsp. oil over top of the dough and season with salt & pepper.
Bake flatbread for 10-12 minutes or until golden brown. (store-bought flatbread will brown quicker!)
Once your crust is nice a crispy. Remove from the oven and spread the mushroom mixture evenly over top. Sprinkle with cheese and bake for 5 more minutes or until melted.Cut into 2" strips and serve warm!
*Using store-bought flatbread is a quicker way to make this flatbread and tastes just as good!*Add the cheese and mushrooms right before your guests arrive and pop it in the oven to serve it hot!