Mushroom Onion And Cherry Tomato Flatbread Topping Recipes
MUSHROOM, ONION, AND CHERRY TOMATO FLATBREAD TOPPING
Make and share this Mushroom, Onion, and Cherry Tomato Flatbread Topping recipe from Food.com.
Provided by DailyInspiration
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare flatbread dough. Preheat oven to 475 degrees.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 4 minutes or until lightly browned. Add mushrooms; sprinkle with thyme and 1/4 teaspoons salt; saute 6 minutes or until tender. Remove from heat; stir in pepper and garlic.
- Divide mushroom mixture evenly among 4 flatbread dough ovals; sprinkle 1/4 teaspoons salt over mushroom mixture. Arrange 1/3 cup tomato over each flatbread, and top each with 2 tablespoons cheese. Bake at 475 degrees for 12 minutes or until cheese is melted.
Nutrition Facts : Calories 121.3, Fat 4.1, SaturatedFat 2.3, Cholesterol 11, Sodium 493.1, Carbohydrate 14.1, Fiber 3.2, Sugar 6.9, Protein 9.5
FLATBREAD DOUGH
From Cooking Light Magazine. Once you know how to make the dough -- you can use your imagination and top them with any veggies, cheeses, or herbs that you wish. Bake at 475 degrees for 13-15 minutes generally. For topping ideas, see my recipes for Tomato, Basil, and Parmesan flatbreads, Zucchini, Walnut and Blue Cheese Flatbreads and Mushroom, Onion, and Cherry Tomato Flatbreads -- all from Cooking Light.
Provided by DailyInspiration
Categories Breads
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the boiling water and 1/3 cup cornmeal in a bowl; let stand 20 minutes, stirring occasionally. Dissolve yeast in warm water in a small bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Combine cornmeal mixture, flour and salt in a food processor, and pulse 4 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 1 additional minute. (To prepare dough by hand, combine cornmeal mixture, flour, and salt in a bowl; stir until well-blended. Add yeast mixture and oil, stirring well.).
- Turn dough out onto a floured surface, and knead lightly 4 or 5 times (dough will feel tacky). Place dough in a bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.).
- Punch down dough; cover and let rest 5 minutes. Divide dough into 4 equal portions, shaping each into a ball (cover remaining dough while working to prevent it from drying).
- Roll each ball into a 10 x 6 inch oval. Place 2 ovals on a baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Repeat procedure with remaining 2 ovals on an additional baking sheet lightly dusted with 1 1/2 teaspoons cornmeal. Add toppings and bake according to recipe directions (see recipe for Zucchini, Walnut, and blue cheese flatbread and mushroom, onion and cherry tomato flatbread recipes). Note: If you use whole-grain cornmeal, which still contains some of the hull and germ of the dried corn, you will need to increase the flour to 2 1/4 cups.
Nutrition Facts : Calories 298.4, Fat 3.5, SaturatedFat 0.5, Sodium 299.6, Carbohydrate 57.9, Fiber 3.2, Sugar 0.2, Protein 8.3
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