Wednesday, May 30, 2012

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese - Photo by Michelle Judd of Taste As You Go
Grilled Spinach Flatbread with Caramelized Onions,
Mushrooms, and Fontina Cheese

My evening commute is radically different than my morning commute. While I may encounter chatty day-trippers during the ride into Manhattan, the bus ride out of the city is rarely anything but silent. I like to take advantage of the quiet by napping -- like 90% of the other passengers -- or reading or thinking about what I'm going to make for dinner.




Flatout Light Garden Spinach Flatbread
Flatout Light Garden Spinach Flatbread

Stopping at the market on my way home from the bus station is not uncommon for me, so having a plan, or even a vague idea, certainly helps cut down the amount of time spent wandering the aisles searching for inspiration. If the plan doesn't pan out and weaving up and down the aisle doesn't yield results, then I try and draw inspiration from some of my favorite meals out.

Take this recipe for Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese, for example. I made the decision to make some type of grilled pizza after spotting this spinach flatbread on the store shelf. However, the decision to use these specific toppings was based on the craving I was feeling at that moment for one of my favorite sandwiches from Bouchon Bakery in Rockfeller Center, minus the braised short rib.

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese - Photo by Michelle Judd of Taste As You Go
Grilled Spinach Flatbread with Caramelized Onions,
Mushrooms, and Fontina Cheese

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese - Photo by Michelle Judd of Taste As You Go
Grilled Spinach Flatbread with Caramelized Onions,
Mushrooms, and Fontina Cheese

The most time-consuming portion of this recipe is preparing the vegetables. You'll want to caramelize your preferred onion (I used a white onion) and saute your preferred mushrooms (I used cremini mushrooms) before grilling and topping the flatbread. 

Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese - Photo by Michelle Judd of Taste As You Go
Grilled Spinach Flatbread with Caramelized Onions,
Mushrooms, and Fontina Cheese


Grilled flatbreads or flatbread pizzas are surefire ways to use up leftover vegetables or grilled proteins that you may already have on hand. So, if you happen to have leftover caramelized onions and/or sauteed mushrooms from a previous recipe, then your dinner will come together in a snap.


Grilled Spinach Flatbread with Caramelized Onions, Mushrooms, and Fontina Cheese - Serves 2
Printable Recipe

INGREDIENTS

INSTRUCTIONS
  1. In a large skillet, melt butter over medium heat. Add mushrooms. Season, to taste, with salt and pepper and saute until browned and the liquid has evaporated, about 5-7 minutes. Remove from heat and set aside.

  2. Preheat grill pan over medium-high heat for 2 minutes. Preheat broiler.

  3. Brush each side of each flatbread lightly with extra-virgin olive oil. Grill flatbreads, about 3 minutes per side.

  4. Placed grilled flatbreads on a baking sheet. Top with caramelized onions, mushrooms, and Fontina cheese according to personal preference.

  5. Place baking sheet under the broiler for 1-2 minutes, or until the cheese has started to bubble. Remove from the oven and let sit for 1 minute before slicing. Serve immediately.

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