Mushroom and Caramelized Onion Flatbread

Author Notes

To use the entire pizza dough, simply double the recipe. —Gourmet Recipes for One

  • Serves 1
  • Flour, for dusting
  • 1/2 small pizza dough, about 5 ounces
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 1/4 medium onion, thinly sliced
  • Salt, to taste
  • Freshly ground black pepper
  • 1/2 portobello mushroom cap, diced
  • 1 sprig fresh thyme
  • 1-2 ounces fontina cheese, freshly grated
  • 1 ounce Parmigiano-Reggiano, freshly grated
  • Cornmeal, for dusting
In This Recipe
  1. Preheat oven to 425°F. Place pizza stone in oven.
  2. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a thin rectangle, making sure not to get dough too thin. Brush oil over pizza dough, leaving a 1-inch border around edges.
  3. In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add onions and sauté until onions are caramelized, stirringly occasionally, about 10-15 minutes. Season with salt and pepper. Transfer to a plate and set aside.
  4. Melt remaining butter and add mushrooms. Stir until just cooked through, about 5-7 minutes. Stir in thyme and cook for another 1-2 minutes. Set aside.
  5. Place fontina cheese on bottom of dough, followed by mushrooms. Top with onions and Parmigiano-Reggiano and season with salt and pepper.
  6. Gently dust cornmeal onto hot pizza stone. Transfer dough to pizza stone and cook about 10-12 minutes, until crust gets lightly browned and cheeses are just melted.
  7. Remove pizza from oven and cut into slices. Serve warm.
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