Grilled Flatbread with Caramelized Onions

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Grilled Flatbread with Caramelized Onions

Adapted from Chef Bobby Flay

 

2 Tablespoons unsalted butter

1/2 cup plus 2 Tablespoons olive oil

3 medium Spanish onions, thinly sliced

1 teaspoon sugar

2 pounds assorted wild mushrooms (Portobello, chanterelle, porcini),

stemmed and cleaned

1 pound fresh mozzarella

Four 10- to 12-inch rounds or rectangles of flatbread dough

1 cup crumbled Cabrales blue cheese

Kosher salt and freshly ground pepper

 

Preheat a gas or charcoal grill to medium or use a side burner (or

the stove). Melt the butter with 2 tablespoons of the olive oil in a

large saute pan. Add the onions and sugar and cook until soft and

caramelized, 15 to 20 minutes. Heat 1/4 cup of olive oil in a large

saute pan over high heat and saut?? the mushrooms until golden brown

and soft. Season with salt and pepper.

 

Preheat a gas or charcoal grill to medium high. Brush the rounds of

dough with the remaining 1/4 cup of olive oil and grill until crusty

and golden brown on one side, about 4 minutes. Turn over and grill

another 4 minutes. Remove from the grill and place on a sheet of

aluminum foil. Spread each bread with the mozzarella, onions, and

mushrooms, and sprinkle with the crumbled blue cheese.

 

Close the grill cover and cook for 3 minutes. Place the breads on a

large platter and cut into quarters.

 

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