WHITE MUSHROOM FLATBREAD

INGREDIENTS

flatbread dough

1 pound baby bella mushrooms, thinly sliced

1 yellow onion, thinly sliced

1 clove garlic, finely chopped

2 tablespoons olive oil

3/4 cup part-skim ricotta

1/4 cup freshly grated parmesan

1/2 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper

1 lemon, zested

1/4 cup part-skim mozzarella

arugula

Directions

Preheat oven to 500F.

In a medium bowl, combine ricotta, parmesan, crushed red pepper, Italian seasoning, 1/2 of the lemon zest, season with salt and pepper. Mix until fully combined, Set aside.

In a large skillet, over medium-high heat add olive oil. Once the olive oil is hot and shimmering, add onions. Lower the heat, season with salt, and cook for 5-10 minutes, until softened.

Raise the heat to medium-high and add mushrooms. Cook until all liquid has been released and mushrooms start to brown, about 10 minutes. Once the mushrooms have browned season with a pinch of salt, add the garlic, and let cook for an additional 2 minutes. Set aside and let cool.

Place one flatbread crust on a parchment paper lined sheet tray. Spread the ricotta mixture evenly over the crust, leaving about a 1/4 inch crust around the edges. Top with the cooled mushroom mixture and then the mozzarella cheese.

Bake for 7-10 minutes, until cheese is bubbling and melted. Remove from oven and top with arugula, the rest of the lemon zest, and additional crushed red pepper if desired. Serve hot.