Hello World KitchenBeta
A savory, elegant flatbread featuring a simple homemade yeast dough, topped with sweet, slow-caramelized yellow onions, earthy cremini mushrooms, fresh thyme, and a sweet-tart balsamic glaze. Naturally dairy-free and deeply flavorful.
Ingredients
Flatbread Dough
- 0.75 cup Warm water — 110°F (45°C)
- 2.25 teaspoons Active dry yeast — 1 standard packet
- 1 teaspoon Sugar or maple syrup — To feed the yeast
- 2 cups All-purpose flour — Plus extra for dusting
- 1 teaspoon Salt
- 2 tablespoons Extra virgin olive oil
Toppings
- 2 large Yellow onions — Thinly sliced
- 3 tablespoons Extra virgin olive oil — Divided use
- 8 ounces Cremini mushrooms — Cleaned and sliced
- 2 cloves Garlic — Minced
- 1 tablespoon Fresh thyme — Leaves only, plus extra for garnish
- 0.5 teaspoon Salt — To taste
- 0.25 teaspoon Black pepper — Freshly ground
- 2 tablespoons Balsamic glaze — For drizzling
Instructions
-
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until foamy.
~10 minIf the mixture doesn't foam, your yeast may be dead. Start over with fresh yeast. -
In a large bowl, whisk together the flour and salt. Add the yeast mixture and 2 tablespoons of olive oil. Stir until a shaggy dough forms. Knead on a lightly floured surface for 5 minutes until smooth. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
~65 minYou can also use a stand mixer with a dough hook for the kneading process. -
While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until deeply golden brown and caramelized, about 30 minutes. Remove from the skillet and set aside.
~30 minIf the onions start to dry out or catch on the bottom, add a splash of water to deglaze the pan. -
In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat. Add the mushrooms in an even layer. Let them cook undisturbed for 3-4 minutes to brown, then stir. Add the minced garlic, fresh thyme, salt, and pepper. Cook for another 2-3 minutes until mushrooms are tender. Remove from heat.
~8 minDo not salt the mushrooms too early, or they will release their water and steam instead of brown. -
Preheat your oven to 450°F (230°C). If using a pizza stone, place it in the oven to preheat.
~15 min -
Punch down the dough and divide it into two equal pieces. Roll or stretch each piece into an oval or rectangle shape, about 1/4 inch thick. Place the dough onto parchment paper or a lightly dusted pizza peel.
~5 min -
Brush the dough lightly with a little olive oil. Spread the caramelized onions evenly over the bases, then top with the sautéed mushroom mixture.
~2 min -
Bake the flatbreads for 10-12 minutes, or until the crust is golden brown and crispy.
~12 minBake one at a time if your oven/stone cannot accommodate both. -
Remove from the oven. Drizzle generously with balsamic glaze and sprinkle with extra fresh thyme leaves. Slice and serve hot.
~2 min
Nutrition
Equipment
- Mixing bowls
- Large skillet
- Baking sheet or pizza stone
- Rolling pin
- Measuring cups and spoons
- Chef's knife
- Cutting board
Tips & Storage
- For a shortcut, you can use store-bought pizza dough.
- Balsamic reduction can be made by simmering standard balsamic vinegar until it thickens.
- Add a pinch of red pepper flakes to the mushrooms if you like a little heat.
- Storage: Store leftover flatbread in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or toaster oven for 5-7 minutes to restore crispness.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
