OK, I promised you mushroom flatbread pizza and here it is! It was much more complicated and time-consuming than simply making pizza, but let me tell you it was WORTH IT!
This flatbread had baby portabella mushrooms, garlic and olive oil with herbs (basil, oregano and Italian parsley, all finely chopped or julienned), caramelized onions (one and a half large onions), and goat cheese.
Here's how it's done:
bake the flatbread - sort of like pizza dough without any toppings and VERY thin. Almost like a wafer. Bake until nice & golden (about 15 minutes), the remove it from the oven. Brush the crust with herb infused olive oil and chopped garlic, then load it up with baby bella mushrooms (or you can use reconstituted wild porcini mushrooms if you like), the caramelized onion and top with generous dollops (sprinkles) of goat cheese (which is a very wet cheese, unlike feta).
Pop it back in the oven and let it bake at 375 degrees until the cheese appears no longer solid, or close to bubbling. Watch to see the crust does not burn. I baked this one on a pizza stone - it took a little longer than usual because the stone has to heat up. If you preheat the stone along with the oven, it saves time. Try it. It's wonderful!!! My descendent of a Roman God husband seemed to like it. Hey, he brought me three large bouquets of flowers home today. I must be doing SOMETHING right!!!
Stay tuned for more culinary delights....mangia!!
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