Mushroom, Onion, and Cherry Tomato Flatbread Topping

Name: Mushroom, Onion, and Cherry Tomato Flatbread Topping
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 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.)

Submitted by DailyInspiration

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

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Ready In:: 45mins
Ingredients:: 9
Serves:: 4

ingredients

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

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.