6 tbsp olive oil, divided
3 medium onions, peeled & thinly sliced
1 tsp sugar
1 lb sliced portobello mushrooms
salt & pepper to taste
1 (1 lb) pizza dough (can be store-bought)
1 tsp fresh thyme, chopped
1 cup grated mozzarella cheese
1 cup crumbled Gorgonzola cheese
tuscan flatbread
with mushrooms
Ingredients:
1.
Heat 3 tbsp of oil in a heavy skillet over medium low heat. Add the onions and sugar, and
cook until soft and golden brown, stirring often, about 15 minutes.
2.
Remove the onions and set aside.
3.
Add another 3 tbsp of oil to the skillet, then cook the mushrooms over medium heat until
golden brown, about 7 to 8 minutes. Preheat the oven to 425°F.
4.
Divide the dough in half, and roll each half into an oval about ¼ inch thick.
5.
Place each flatbread onto a parchment lined baking sheet. Divide the mozzarella between
each flatbread. Spread the onions over the flatbreads, then arrange the mushrooms.
Sprinkle the flatbreads with salt, pepper, and chopped thyme.
6.
Top with the Gorgonzola crumbles, then bake until golden brown and bubbly, about 20
minutes. Let cool 5 minutes, then use a pizza cutter to cut each flatbread into 8 pieces.
Directions:
36 ∙ recipes
¾ cup sliced almonds
1 lb brussels sprouts
2 oz finely grated Pecorino Romano
¼ cup lemon juice
2 ½ tbsp extra-virgin olive oil
½ tsp kosher salt
1.
Preheat oven or toaster oven to 350°F. Spread the almonds on a baking sheet and bake
until golden brown, about 8 minutes. Remove from heat and let cool.
2.
Trim the bottom of the brussels sprouts and wash well. Use your mandoline to slice them
very thinly.
3.
Put the brussels sprouts, almonds, Pecorino Romano, lemon juice, olive oil and salt into a
large bowl and toss well. Serve.
shaved brusselS
sprouts salad
Ingredients:
Directions:
¾ cup sliced almonds
1 lb brussels sprouts
2 oz finely grated Pecorino Romano
¼ cup lemon juice
2 ½ tbsp extra-virgin olive oil
½ tsp kosher salt
recipes ∙ 37
