Roasted Mushroom Flatbread Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat. Lightly dust a work surface with the 2 tablespoons of flour. Stretch or roll the pizza dough into a roughly 10–12 inch oval or use the flatbread round. Transfer to a piece of parchment or a lightly floured pizza peel. Brush the top lightly with 1 tablespoon olive oil.

Toss the sliced mushrooms, minced garlic, thyme, 1.5 tablespoons olive oil, salt, and pepper in a bowl until evenly coated. Spread the mushrooms in a single layer on a rimmed baking sheet. Roast on the middle rack for 12–15 minutes, stirring once at 8 minutes, until edges brown and moisture has mostly evaporated. Remove and set aside. (Alternatively sauté in a skillet over medium-high heat for 6–8 minutes until browned.)

While mushrooms roast, heat 1 tablespoon butter and 1 teaspoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, until soft and beginning to caramelize, about 12–15 minutes. Stir in 1 teaspoon honey in the last 1–2 minutes to glaze the onions. Remove from heat and set aside.

In a small bowl combine 3 tablespoons mayonnaise, grated garlic, 1 teaspoon lemon juice, 1 teaspoon olive oil, and a pinch each of salt and pepper. Whisk until smooth. Taste and adjust salt/lemon as needed. Refrigerate until ready to use.

Scatter half of the mozzarella and the Monterey Jack evenly across the oiled flatbread, leaving a small border. Distribute the roasted mushrooms across the cheese, then spoon the honey onions in small clusters over the mushrooms. Top with the remaining mozzarella for some melted pockets.

Slide the flatbread (on the parchment or peel) onto the preheated pizza stone or place on a baking sheet and bake 8–12 minutes, until crust is golden and cheese is bubbly and lightly browned. Baking time will vary by oven and thickness of dough; watch closely.

Remove the flatbread from the oven and let rest 1–2 minutes. Drizzle white truffle oil evenly over the hot flatbread (about 1 teaspoon). Toss the baby arugula with a tiny pinch of salt and a light drizzle of olive oil if desired, then pile arugula on top of the flatbread.

Dot or drizzle the garlic aïoli in thin lines or small spoonfuls across the flatbread. Finish with a light drizzle of honey (about 1 teaspoon) over the arugula and a few flakes of sea salt. Slice into 6–8 pieces and serve immediately.