Why settle for basic flatbread when you can make it a masterpiece? With the earthy mushrooms, tangy Cranberry Pear Balsamic + honey drizzle, and the perfect additions of salty prosciutto, peppery arugula, and sweet caramelized onions, this flatbread is about to be the star of your holiday spread. It’s like a mini holiday party on a slice! Perfect for appetizers and tapas.

I N G R E D I E N T S :

• 1 prepared flatbread or pizza dough
• 1 cup wild mushrooms, sliced
• 1 large red onion, thinly sliced
• 3 slices prosciutto, torn into pieces
• 1/2 cup goat cheese or feta, crumbled
• 1/2 cup fresh arugula
• 2 tbsp Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Cranberry Pear White Balsamic Vinegar
• 1 tbsp honey
• fresh thyme leaves for garnish
• salt and pepper or Grind Spice Co Italian Seasoning to taste

I N S T R U C T I O N S :

1. Heat 1 tbsp of Wild Mushroom & Sage Olive Oil in a skillet over medium-low heat. Add the sliced onions and a pinch of salt, cooking slowly for 25-30 minutes, stirring occasionally, until they’re soft and caramelized.
2. In a separate pan, heat the remaining 1 tbsp of olive oil over medium heat. Add the wild mushrooms, season with salt and pepper, and sauté until golden brown, about 6-8 minutes.
3. Preheat oven to 400°F (200°C). Spread the caramelized onions over the flatbread, followed by the sautéed mushrooms. Crumble goat cheese or feta on top, and add torn pieces of prosciutto.
4. Place the flatbread in the oven for 10-12 minutes, or until the cheese is soft and the flatbread edges are crispy.
5. Remove the flatbread from the oven, then top with fresh arugula. Drizzle with Cranberry Pear Balsamic and a touch of honey for a sweet contrast.
6. Sprinkle fresh thyme over the top and season with a bit more salt and pepper or Italian Seasoning, if wanted. Slice and serve warm, savoring the layers of sweet, savory, and tangy goodness.