Mushroom And Caramelized Onion Flatbread

• 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

1. Preheat oven to 425u0b0F. 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 saute pan over medium heat, melt 1 tablespoon butter. Add onions and saute 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.

flour, pizza, extra virgin olive oil, unsalted butter, onion, salt, freshly ground black pepper, portobello mushroom, thyme, fontina cheese, cornmeal

Taken from food52.com/recipes/11100-mushroom-and-caramelized-onion-flatbread (may not work)