Wednesday, January 26, 2011

Caramelized Onion & Mushroom Flatbread with Ricotta & Parmesan Cheese

Caramelized Onion & Mushroom Flatbread with Ricotta & Parmesan Cheese
recipe by Sabrina W. for eat.drink.and be merry.
yields 2-4 servings, up to 8 as an appetizer
Whole wheat pizza dough
1 large red onion, halved and sliced
1 1/2 cups baby bella mushrooms, sliced
1 cup ricotta cheese
1/4 grated parmesan-romano cheese
1/2 cup shredded parmesan cheese
olive oil
salt & pepper
1/2 teaspoon nutmeg
1 teaspoon dried thyme
flour

Preheat oven to 450 degrees.  Let pizza dough come to room temperature before rolling it out (about 15 minutes) Sprinkle pizza stone with flour, or coat a baking pan with non-stick cooking spray.  Sprinkle dough with flour, and roll out onto to stone. Drizzle dough with about 3 tablespoons olive oil. Rub oil evenly to the edges.  Poke dimples in the dough with your fingers so it stays flat while baking.  Bake dough in oven for 15 minutes. Meanwhile, heat about 2 tablespoons of oil in frying pan on med-heat.  Add onions and sprinkle with salt.  Saute for about 5 minutes.  Add mushrooms and thyme and stir until they become of soft and caramelized.  About another 5 to 7 minutes.  Mix grated cheese, nutmeg, salt and pepper with ricotta cheese in small bowl.  Once dough is done, spread ricotta mixture evenly over flatbread. Spoon over onions and mushrooms, and top with shredded parmesan cheese.  Lower heat to 400 degrees, and bake for an additional 10 minutes. Let cool and slice up!