This savory flatbread is the perfect balance between rustic and refined, making it ideal for fall gatherings, holiday hosting, or a cozy night in. Caramelized onions and sautéed wild mushrooms bring deep, earthy flavor, while creamy goat cheese, salty prosciutto, and a drizzle of Pomegranate Balsamic and honey add layers of richness and contrast. Finished with fresh arugula and thyme, it’s a beautiful, flavorful dish that’s easy to pull together and even easier to love.
Ingredients:
- 1 prepared flatbread or pizza dough
- 1 cup wild mushrooms, sliced
- 1 large red onion, thinly sliced
- 3 slices prosciutto, torn into pieces
- ½ cup goat cheese or feta, crumbled
- ½ cup fresh arugula
- 2 Tbsp Olive Amelia Wild Mushroom & Sage Infused Olive Oil
- 2 Tbsp Olive Amelia Pomegranate Balsamic Vinegar
- 1 tbsp honey
- fresh thyme leaves for garnish
- Salt and pepper, to taste
Instructions:
- In a skillet over medium-low heat, warm 1 Tbsp of the Wild Mushroom & Sage Olive Oil. Add the sliced red onion and a pinch of salt. Cook slowly, stirring occasionally, until the onions are caramelized and golden, about 25–30 minutes.
- In a separate pan, heat the remaining 1 Tbsp olive oil over medium heat. Add the mushrooms, season with salt and pepper, and sauté for 6–8 minutes until golden and tender.
- Preheat the oven to 400°F. Assemble the flatbread by layering on the caramelized onions, followed by mushrooms, crumbled goat cheese, and torn pieces of prosciutto.
- Bake for 10–12 minutes, or until the cheese is soft and the edges are golden brown and crisp.
- Remove from the oven and top with fresh arugula. Drizzle generously with Pomegranate Balsamic and a touch of honey. Finish with a sprinkle of fresh thyme and additional salt, pepper, or Italian seasoning if desired.
Tip: Slice and serve warm, it makes the perfect party starter or elegant appetizer for holiday get-togethers.