A month or so ago I was invited by The Mushroom Council to enjoy an evening at Seasons 52 and try their mushroom centric dishes. Being a lover of mushrooms and having a Seasons 52 right around the corner I was game. I drank wine, chatted with friends, and absolutely fell head over heels in love with their Black & Blue Mushroom flatbread (sans steak for me). I loved it so much I scribbled down what I thought to be the ingredients and headed home determined to make my own version.
My version of course is made on the Big Green Egg, piled high with cremeni mushrooms and topped off with fresh arugula. I think almost any pizza or flatbread tastes better with fresh arugula. Anyway, it was perfection on a plate so I had to share the recipe with all of you. Plus I mastered the art of caramelizing onions so it was truly a win win. Happy Hump Day Loves! truly, MKR
This post was sponsored by The Mushroom Council, but all opinions and this recipe are my own. || Images original to Waiting On Martha
- 2 cups sliced cremeni mushrooms
- 2 cups crumbled blue cheese
- 4 Large white onions
- 2-3 cups arugula
- 2 large cloves garlic
- 1/2-3/4 cup olive oil
- Fresh pizza dough **If you have a Whole Foods or Trader Joes you can buy their fresh made dough right in house*
- 1/4 cup flour
- 1 tablespoon sugar
- 1 teaspoon salt
- Caramelizing Onions
- Slice 4 large white onions to desired thickness
- Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally.
- Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water.
- Set aside.
- Preheat your grill to 400 degrees, or oven to 400 degrees
- On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick.
- Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.
- Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil.
- Add mushrooms, caramelized onions, and blue cheese.
- Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!