This delightful flatbread featuring Pickle Creek Roasted Garlic Olive Oil and Rosemary Balsamic Vinegar offers layers of flavor that meld together into a perfect bite of deliciousness. It’s a little extra work, but it’s worth it! Save this flatbread for date night, dinner parties, or anytime you want to eat a little something extra special. Enjoy!

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Balsamic Caramelized Onion & Mushroom (with White Sauce) Flatbread

Course

Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

90 minutes

Passive Time

12-24 hours

Servings

people

Ingredients

• 2 c all-purpose flour Plus a little more for rolling out the dough
• 1/4 tsp instant yeast
• 3/4 - 1 c water
• 4 Tbsp Pickle Creek Roasted Garlic Olive Oil Plus a little more for greasing the pan
• 2 Tbsp Pickle Creek Rosemary Infused Balsamic Vinegar
• 1 large onion, sliced thin
• 8 oz sliced mushrooms
• 1 Tbsp butter
• 1 clove garlic, minced (or 1 tsp Pickle Creek granulated garlic)
• 4 oz cream cheese
• 1/2 c whole milk
• 1 c shredded mozzarella cheese
• 1 handful Fresh parsley, chopped
• Salt & black pepper

Course Main Dish Cuisine American Prep Time 15 minutes Cook Time 90 minutes Passive Time 12-24 hours Servings people Ingredients 2 c all-purpose flour Plus a little more for rolling out the dough 1/4 tsp instant yeast 3/4 - 1 c water 4 Tbsp Pickle Creek Roasted Garlic Olive Oil Plus a little more for greasing the pan 2 Tbsp Pickle Creek Rosemary Infused Balsamic Vinegar 1 large onion, sliced thin 8 oz sliced mushrooms 1 Tbsp butter 1 clove garlic, minced (or 1 tsp Pickle Creek granulated garlic) 4 oz cream cheese 1/2 c whole milk 1 c shredded mozzarella cheese 1 handful Fresh parsley, chopped Salt & black pepper

Instructions

1. The night before you bake the flatbread, make the dough. In a large bowl, stir together the flour, 1 tsp salt, and yeast. Add 3/4 c water and stir the dough. Continue adding water until a sticky, shaggy ball of dough forms. Loosely cover with plastic wrap and let rise at room temp for 12-24 hours, until dough has doubled (at least) in size and is very bubbly.
2. To caramelize the onions, add 2 Tbsp of Roasted Garlic Olive Oil to a large skillet and heat over medium-low heat. Add the sliced onions and 2 Tbsp of Rosemary Balsamic Vinegar and season with salt and black pepper. Sauté for 45 minutes, stirring frequently, until onions are melty-soft and a deep golden color.
3. Remove the onions from the skillet. Add ~2 Tbsp more Roasted Garlic Olive Oil and turn the heat to medium. Add the sliced mushrooms and season with salt and black pepper. Cook for ~10 minutes until mushrooms are also a deep golden color.
4. To make the white pizza sauce, add 1 Tbsp butter to a small pot and heat over medium heat. Add the minced garlic and sauté in melted butter ~ 2 minutes, until softened. Stir in the cream cheese and let warm ~1 minute. Add the milk and whisk sauce until smooth, ~ 5 minutes. Season with salt & black pepper.
5. Preheat oven to 500 F. Sprinkle the risen dough generously with flour, and then scrape it out of the bowl and onto a floured surface. Shape the dough into ~10-inch circle and transfer it to a large (16-inch) pizza pan that has been greased with Roasted Garlic Olive Oil. Stretch the dough out to fit the pan.
6. Spoon the sauce onto the dough and spread it around the dough. Arrange the caramelized onions and sauteed mushrooms evenly across the sauce. Top with the shredded mozzarella.
7. Bake flatbread for 12-15 minutes until cheese is melted and crust is golden brown. Once flatbread is out of the oven, sprinkle with chopped fresh parsley. Enjoy!

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