Are you looking for something to make with that pizza dough recipe we posted yesterday?? Well here is your answer—this delicious, savory, and flavorful flatbread. Perfect as an appetizer, and working just as well as a vegetarian entree, this flatbread has layers of flavor that are complex and immensely satisfying.
I have to admit that I used pre-made pizza dough for mine. Luckily, I work at a pizza restaurant that sells its fabulous dough fresh, so it turned out just delicious. So whether you decide to make our absolutely amazing homemade pizza dough, or take a little short cut like I did, I promise your flatbread will turn out great!
The flatbread essentially has three layers: a base layer of minced mushrooms sautéed with shallots and garlic, followed by caramelized onions and rosemary, and finished with melty gruyere cheese. The flavors here work perfectly together, richly savory from the mushrooms and a little sweet from the onions. So trust me on this one—this dish is rustic enough to be comforting, yet fancy enough to impress, and you should make it as soon as possible!
Mushroom, Onion, and Gruyere Flatbread
- 1/2 recipe for pizza dough, or 12 oz. refrigerated pre-made dough
- cooking spray
- 1 tablespoon unsalted butter
- 1 lb. mushrooms, finely chopped
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt, divided
- Half a yellow onion, sliced
- 1/4 cup riesling or other fruity white wine
- 1 tablespoon minced fresh rosemary
- 1/4 teaspoon black pepper
- 1/3 cup shredded gruyere cheese
Preheat oven to 425°F.
Let the pizza dough sit at room temperature for about 30 minutes in a large bowl coated with cooking spray.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushrooms, shallot, garlic, and 1/4 teaspoon salt. Cook for about 10 minutes. Remove the mushroom mixture from the pan, set aside, and let cool. Wipe the skillet clean.
Spray clean skillet with cooking spray. Over medium heat, sweat the onions until soft and translucent, about 15 minutes. Add the wine, raise the heat to medium-high, and cook for 30 seconds or until the wine has fully evaporated. Fold in the rosemary and season with remaining 1/4 teaspoon salt and pepper.
Stretch the pizza dough quite thin, about 1/4 inch in thickness. Lay the dough on a baking sheet. Spread the mushroom mixture in an even layer on the dough, leaving a one inch border around the edges. Top evenly with the onions and finish with the cheese.
Bake until the dough is crisp and the cheese is melty, about 15 minutes.