Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1 medium Vidalia sweet onion, thinly sliced
- 2 cups mushrooms, thinly sliced
- 2 medium cloves garlic, minced
- 1 tablespoon fresh minced thyme
- Salt and pepper to taste
- 1 cup shredded gruyere cheese
- 1/4 cup grated Parmesan cheese
- 3 medium naan flatbreads
- Balsamic glaze, fresh arugula, and additional grated Parmesan for serving
Instructions
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Preheat oven to 400F and place a pizza stone in oven to heat. (if you don't have a pizza stone, instead line a large baking sheet with parchment paper and set aside on counter)
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In a large skillet over medium heat, melt olive oil and butter, swirling pan to evenly coat. Add onions and cook over medium heat, stirring occasionally until onions are a deep golden brown, about 20 minutes.
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Add mushrooms, garlic, and thyme to pan and saute an additional 3-4 minutes or until mushrooms are softened. Season with salt and pepper to taste.
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Sprinkle cheeses over flatbread and top with caramelized onion/mushroom mixture. If using pizza stone, use a peel to slide flatbreads onto stone. If using baking sheet, transfer flatbreads to baking sheet.
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Bake flatbreads at 400F 10-12 minutes until edges of flatbread begin to crisp up and topping is lightly browned.
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Remove flatbreads from oven and top with balsamic glaze, arugula, and additional grated Parmesan cheese. Slice flatbread into wedges, serve warm, and enjoy!
Click here to find out more. --> Caramelized Onion Mushroom Flatbread (wholeandheavenlyoven.com)