Description
This easy goat cheese flatbread features balsamic mushrooms and fresh thyme.
Ingredients
Scale
FOR THE MUSHROOMS:
- 2 Tbsp. unsalted butter
- 1 small shallot, sliced
- 1.5 cups baby portobello mushrooms, sliced
- 2 Tbsp. brown sugar
- salt and pepper to taste
- 2 sprig fresh thyme, leaves removed
FOR THE FLATBREAD:
- 1/2 cup balsamic vinegar
- 1 batch of your favorite pizza dough
- 2 Tbsp. extra virgin olive oil
- 1/2 cup crumbled goat cheese
- 2 sprigs fresh thyme, leaves removed
Instructions
For the balsamic mushrooms:
- In a large skillet, melt butter over medium-high heat.
- Add shallot and mushrooms to the butter and give the mixture a good stir.
- Stir brown sugar, salt, pepper, and the thyme leaves to the mushroom mixture. Stir to combine and cook until mushrooms and shallots have caramelized, about 5 minutes.
- Remove cooked mushroom mixture from heat and set aside.
For the Flatbread:
- Heat oven to 425° Fahrenheit.
- Press pizza dough into a rectangle on a large baking sheet.
- Drizzle olive oil over the top of the flatbread, then top with the mushroom mixture and crumbled goat cheese.
- Bake for 10-15 minutes, until the crust is golden brown.
- Top with thyme leaves and a drizzle of balsamic glaze. Slice and serve immediately.
Notes
Make this flatbread on an outdoor grill or grill pan, or bake it on a pizza stone.
Use any toppings you like! This flatbread is also great topped with some fresh kale or arugula, grilled peppers, or anything else you have on hand.
