Mushroom, Garlic, and Parmesan Flatbreads
- 1 pound fresh pizza dough (homemade or from the deli)
- 8 ounces button or baby bella mushrooms, wiped clean and sliced very thin (1/16"-1/8" slices)
- 1 cup onion, thinly sliced (about 1/2 small onion)
- 4 cloves garlic, chopped
- 3/4 teaspoon salt
- fresh cracked black pepper, to taste
- 3/4-1 cup fresh shaved parmesan cheese, divided
- 3 teaspoons tarragon, divided
- 6 teaspoons olive oil, divided
- flour, for dusting
- 2 teaspoons(ish) cornmeal, for the pizza stone
In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and saute until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.
Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.
On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (i find it easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.
Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan onto them and top each with a teaspoon of chopped tarragon. Place in the oven a broil until golden. Remove and serve hot. I like to top mine with crushed red pepper flakes for a little heat!