Ingredients:

  • 300g wild mushrooms (cremini, shiitake, or oyster), thinly sliced
  • 1 tbsp fresh thyme leaves
  • 2 cloves garlic, microplaned
  • 2 tbsp high-quality extra virgin olive oil
  • 250g flatbreads or naan (2 large rectangular pieces)
  • 115g goat cheese log, crumbled
  • 0.5 cup caramelized onions
  • 30g fresh arugula
  • 1 tbsp balsamic glaze
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). Place your baking sheet inside while it heats. Note: This ensures the flatbread starts crisping the second it touches the pan.
  2. Heat 1 tbsp of olive oil in a large skillet over medium high heat until it shimmers.
  3. Add the 300g of sliced mushrooms. Cook for 5-7 minutes without moving them too much until they are deeply browned and sizzle.
  4. Stir in the microplaned garlic and 1 tbsp of fresh thyme. Cook for 1 minute until the garlic is fragrant but not brown.
  5. Brush the 250g of flatbread with the remaining olive oil and season with a pinch of sea salt.
  6. Spread the 0.5 cup of caramelized onions evenly across the bread, then top with the sautéed mushrooms.
  7. Crumble the 115g of goat cheese over the top in various sizes. Note: Different sizes create a mix of melted and toasted cheese pockets.
  8. Slide the assembled bread onto the hot baking sheet and bake for 8-10 minutes until the edges are golden and the cheese is soft.
  9. Remove from the oven and immediately top with the 30g of fresh arugula.
  10. Finish with the 1 tbsp of balsamic glaze and the cracked black pepper.