Four Mushroom Flatbread

Chef Tony Gale from Seasons 52 is on a mission to show people a better way to eat. He stops by Good Day to make a flatbread pizza with oyster, shiitake, portobello and cremini mushrooms.

Four Mushroom Flatbread

1 flatbread dough, par baked
4 tablespoons of olive oil
½ cup of baby spinach
1 cup of mushrooms (oyster, shiitake, portobello, or cremini) 
2 wt oz cup of Cipollini onions
¼ cup of grated goat cheese
¼ cup of grated parmesan cheese
 ¼ cup of grated fresh mozzarella
Thin cut scallions for garnish
Truffle oil to finish

Tools Needed: Baking Tray & Pizza Stone

Cipollini Onion:
Peel Cipollini onions, cut in half and toss with 1 Tablespoon of olive oil. Roast on a baking sheet in 350-degree oven for 30 minutes or until tender. Remove from oven and allow to cool before using.

Roasted Mushroom:
Cut mushrooms into thumb-sized pieces and place in a mixing bowl. Drizzle 1 Tablespoon of olive oil over mushrooms and mix well. Season with a pinch of kosher salt. Roast on a baking sheet in 350 degree oven for 15 minutes or until tender. Remove from oven and allow to cool before using.

Place dough on the back of a baking tray and brush with olive oil. Top with parmesan cheese, mushrooms, spinach, Cipollini onions, mozzarella and goat cheese. Slide flatbread onto preheated pizza stone in the oven. Bake at 450 degrees until crisp and golden brown. Remove from oven, and garnish with scallions and a drizzle of truffle oil. Slice and serve alongside your favorite glass of wine. 

Recipe serves four as an appetizer.