Mushroom, Onion, and Cherry Tomato Flatbread Topping |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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For Flatbread dough recipe - see recipe no. 470281. Recipes are from Cooking Light Magazine. Ingredients:
cooking spray |
2 cups onions, thinly sliced and separated into rings |
6 cups mushrooms, thinly sliced (about 1 pound) |
2 teaspoons fresh thyme, chopped (or 1/2 tsp. dried) |
1/2 teaspoon salt, divided |
1/2 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
1 1/3 cups cherry tomatoes, quartered |
1/2 cup fresh parmesan cheese, grated (2 oz.) |
Directions:
1. Prepare flatbread dough. Preheat oven to 475 degrees.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 4 minutes or until lightly browned. Add mushrooms; sprinkle with thyme and 1/4 teaspoons salt; saute 6 minutes or until tender. Remove from heat; stir in pepper and garlic.
3. Divide mushroom mixture evenly among 4 flatbread dough ovals; sprinkle 1/4 teaspoons salt over mushroom mixture. Arrange 1/3 cup tomato over each flatbread, and top each with 2 tablespoons cheese. Bake at 475 degrees for 12 minutes or until cheese is melted.
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