Mushroom, Garlic, and Cheese Flatbreads

Yield: 3 flatbreads

Prep Time: 15-20 minutes

Cook Time: 10-15 minutes

Total Time: 25-35 minutes

Ingredients:

1 pound fresh pizza dough (homemade or from the deli)
12 ounces shiitake, brown beech or maitake mushrooms, wiped clean and sliced (you can also use a mixture of these mushrooms)
1 cup onion, thinly sliced (about 1/2 small onion)
4 cloves garlic, chopped
3/4 teaspoon salt
fresh cracked black pepper, to taste
3/4-1 cup fresh shaved parmesan or asiago cheese, divided
3 teaspoons basil, divided
6 teaspoons olive oil, divided
flour, for dusting
2 teaspoons cornmeal, for the pizza stone

Directions:

In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and sauté until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.

Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.

On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (it's easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.

Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan or asiago onto them and top each with a teaspoon of chopped basil. Place in the oven a broil until golden. Remove and serve hot. You can top with crushed red pepper flakes for a little added spice. Enjoy!