Eietan whips up a quick flatbread perfect for weeknight dinners.
This flatbread is great for weeknights when you don't have much time to cook since you can use store-bought dough. We love the combination of mozzarella and parmesan to balance out the flavor!
For more great recipes by @chefeitanbernath, check out his blog here!
2 tablespoons olive oil, plus more for drizzling 2 cups assorted mushrooms, sliced (ie. Button & Shiitake) 1 large red onion, thinly sliced 2 garlic cloves, sliced 1 teaspoon fresh thyme Salt and Pepper 2 store-bought[flatbreads (ie: pita) Shredded Mozzarella Parmesan, freshly grated
Heat up olive oil in a large frying pan on a medium-high heat. Add in the mushrooms, red onion, and garlic, and cook for 10 minutes, stirring occasionally. Meanwhile, preheat the oven on the broiler setting. Add in the fresh thyme to the pan and cook for another 2 minutes. Season with salt and pepper, to taste. Place the flatbreads on a greased baking sheet. Top them with the sauted mushroom-onion mixture, shredded mozzarella, freshly grated parmesan, fresh thyme, and a drizzle of olive oil. Place in the middle rack of the oven and cook for 5 minutes. Remove from the oven and cut into slices.