Carmelized Onion, Mushroom
& Gruyere Flatbread
I can't begin to estimate the number of times I've made this pizza, but it's a lot. Sometimes I add Kalamata olives, too.
3 tablespoons Garlic Olive Oil, divided
1 large onion, very thinly sliced
8 ounces sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon dried thyme or 1 tablespoon fresh
Readymade thin pizza crust*
2/3-1 cup shredded Gruyere cheese (about 1 1/2 ounces)
Preheat oven to 450 degrees. Heat 1 tablespoon Garlic Olive Oil in a non-stick skillet over medium low heat. Add the onions and cook, stirring occasionally, for about 20 minutes. Set aside. Wipe out the pan and add 1 tablespoon olive oil. Add the mushrooms, salt, pepper, mustard and thyme. Cook, stirring occasionally, for about 6 minutes until most of the liquid is absorbed.
Spread the remaining tablespoon olive oil on the pizza crust. Add the onions. Arrange the mushrooms on top. Sprinkle with the cheese. Reduce the oven to 425 degrees. Bake until the cheese melts, about 6-9 minutes. Let cool briefly before serving.
*You can use your own pizza dough recipe with great results. Bake 5 minutes longer until the bottom is lightly browned.