Mushroom and Caramelized Onion Flatbread

Ingredients

• 
  
  Flour, for dusting
  
• 1/2
  
  small pizza dough, about 5 ounces
  
• 1
  
  tablespoon extra virgin olive oil
  
• 2
  
  tablespoons unsalted butter, divided
  
• 1/4
  
  medium onion, thinly sliced
  
• 
  
  Salt, to taste
  
• 
  
  Freshly ground black pepper
  
• 1/2
  
  portobello mushroom cap, diced
  
• 1
  
  sprig fresh thyme
  
• 1-2
  
  ounces fontina cheese, freshly grated
  
• 1
  
  ounce Parmigiano-Reggiano, freshly grated
  
• 
  
  Cornmeal, for dusting
  

Directions

1. Preheat oven to 425°F. Place pizza stone in oven.
2. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a thin rectangle, making sure not to get dough too thin. Brush oil over pizza dough, leaving a 1-inch border around edges.
3. In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add onions and sauté until onions are caramelized, stirringly occasionally, about 10-15 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. Melt remaining butter and add mushrooms. Stir until just cooked through, about 5-7 minutes. Stir in thyme and cook for another 1-2 minutes. Set aside.
5. Place fontina cheese on bottom of dough, followed by mushrooms. Top with onions and Parmigiano-Reggiano and season with salt and pepper.
6. Gently dust cornmeal onto hot pizza stone. Transfer dough to pizza stone and cook about 10-12 minutes, until crust gets lightly browned and cheeses are just melted.
7. Remove pizza from oven and cut into slices. Serve warm.