Let your imagination run wild, here is my latest creation; wild mushrooms, with caramelized onions and a handful of frisee tossed on top.
Flatbread with Chevre and Caramelized Onions
Makes 6 flatbreads
1 1/4 cups warm water (105°F to 115°F)
1 teaspoon active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
2 Tablespoons extra-virgin olive oil
2 Tablespoons extra virgin olive oil, divided
2 medium red onions, thinly sliced
1 Tablespoon thyme, chopped
Salt and pepper, to taste
1 ½ tsp. sugar
1 log goat cheese, 11 oz. crumbled
1 1/2 pounds wild mushrooms, thinly sliced and sautéed in olive oil
2 cups frisee or arugula
1. In bowl of stand mixer fitted with paddle attachment, stir together water, yeast, and sugar until dissolved, about 5 seconds. Let stand until foamy, about 5 minutes. In large bowl, whisk together flour and salt. Add to yeast mixture and mix on low speed until just combined, about 30 seconds. Add oil and mix on low speed until just combined, about 30 seconds. Switch to dough hook and mix on medium speed until dough is elastic and pulls away from sides, about 8 minutes. (Dough should feel firm and moist, but not sticky.)
2. Lightly oil a large bowl. Gently shape dough into a ball and transfer to the bowl. Turn over several times to coat lightly with oil, then cover with plastic wrap and let rise in warm place until doubled in size, about 1 hour. While dough is rising, position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.
3. Punch down dough and divide into 6 pieces. Roll out on a lightly floured surface into a thin rectangle 12 by 4 inches. Transfer the dough to a baking sheet and lightly dust with flour. Repeat with remaining dough separating each one with parchment.
4. Transfer 1 or more flatbreads to the preheated pizza stone and bake in batches until slightly puffed but still pale, about 5 minutes. Transfer to a wire rack to cool completely. Leave the oven on.
5. Heat a medium skillet over medium high heat and add a tablespoon of the olive oil. Add the onions and thyme and sauté for about 3 to 4 minutes. Lower the heat to medium and cook stirring occasionally until caramelized, about 10 to 15 minutes. Season salt, pepper and sugar and add ¼ cup of water, scrap up all the brown bits into the onions and cook another 5 minutes. Set aside
6. Brush each flatbread with olive oil and spoon the onions over the top. Sprinkle the cheese and mushrooms over each one and season with salt.
7. Transfer to the hot oven and bake for 6 to 8 minutes until golden and cheese is melted. Cut into squares or rectangles and divide the greens amongst the breads, serve immediately.