Mushroom and Onion Flatbread

Ingredients:
1 onion, thinnly sliced,
1 pizza dough, homemade or storebought
8 small mushrooms, cremini or white button, thinnly sliced
1 tablespoon balsamic vinegar
1/2 cup mozzarella chese
1 garlic clove
salt

Directions:
Preheat oven to 500 degrees. 

In a large skillet, add the chopped garlic clove and the thinnly sliced onion. Saute on medium heat for about 10 minutes, stirring occasionally.  Sprinkle with salt about half way through to help pull out the moisture from the onions.  Then toss in the thinnly sliced mushrooms and continue to cook for another 15-20 minutes or until the onions and mushrooms are soft and brown.  Add the balsamic vinegar and stir.

Meanwhile, roll out your pizza dough about 1/8 inch thick.  Put on an oiled baking sheet and bake in the hot oven for about 5 minutes or until it browns.  Then flip the dough over and put in the oven for another 2 minutes.  Take it out of the oven and place the mozzarella cheese on the dough.  Then put the mushroom and onion mixture on top.  Put back in the oven for about 5 minutes.  Cut and enjoy!

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Spinach Ricotta Flatbread

Ingredients:
1 pizza dough (homemade or store bought)
1/4 cup olive oil
1 cup ricotta cheese
1 cup fresh baby spinach leaves
4 garlic cloves
1 tsp crushed red pepper flakes
2 fresh basil leaves
2 tablespoons parmesan cheese

Directions:
Preheat oven to 450 degrees.  Roll dough out extremely thin.  About 1/8 inch thick.  You should almost be able to see through it.  I used a rolling pin and then stretched it further with my hands.

In a small saucepan, heat the olive oil, red pepper flakes, basil, and garlic cloves until the garlic begins to turn brown.  This will take about 5-10 minutes.  Don't let the garlic burn.

Lightly spray a nonstick baking sheet.  Put the dough on the sheet.  Bake the dough in the oven for about 3 minutes or until the top turns golden.  Then flip it over and bake for another 2 minutes.

Take it out of the oven and brushed the crust with the olive oil mixture.  Spread the ricotta cheese over the top and then sprinkle with parmesan.  Return to the oven for about 3 minutes.  Then sprinkle the top with the fresh spinach leaves and bake for another 5 minutes or until spinach begins to wilt.  Cut and enjoy!

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