Mushroom, Onion, and Cherry Tomato Flatbread Topping

Nancy's Pantry's Note:

For Flatbread dough recipe - see recipe no. 470281. Recipes are from Cooking Light Magazine.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• cooking spray
• 2 cups onions, thinly sliced and separated into rings
• 6 cups mushrooms, thinly sliced (about 1 pound)
• 2 teaspoons fresh thyme, chopped (or 1/2 tsp. dried)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 1 1/3 cups cherry tomatoes, quartered
• 1/2 cup fresh parmesan cheese, grated (2 oz.)

Directions:

1. Prepare flatbread dough. Preheat oven to 475 degrees.
2. 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.
3. 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.