Serves 4-6
Ingredients:
Caramelized Onions:
2 tablespoons Ginger Infused Olive Oil
1 yellow onion, peeled and sliced
1 tablespoon Black Garlic Dark Balsamic Vinegar
1/4 cup white wine
Sautéed Mushrooms:
2 tablespoons Ginger Infused Olive Oil
1 package cremini mushrooms, sliced
1/4 teaspoon ground turmeric
1 tablespoon Black Garlic Balsamic Vinegar
Fleur de Sel and black pepper, to taste
Extra olive oil for prepping the pizza dough
16 ounces raw pizza dough
4 ounces soft goat cheese
1/2 cup walnuts, chopped
1 cup seedless red grapes, halved
2 tablespoons fresh parsley, chopped
Instructions
Heat Ginger Infused Olive Oil in a large skillet over medium-high heat to make the onions. Once hot, add the onions, and sauté until tender, about 10 minutes. Deglaze the pan with Black Garlic Infused Dark Balsamic Vinegar and wine, stir to combine, and cook until the onions have browned, about 5-10 minutes more. Remove the onions from the skillet and set aside.
To make the mushrooms, wipe the skillet used to cook the onions clean with a paper towel. Add the Ginger Infused Olive Oil to the skillet and return to medium-high heat. Once the oil is hot, add the mushrooms (working in batches, if necessary, not to overcrowd the pan) and cook for 3 minutes or until the mushrooms are almost tender. Add the turmeric and Black Garlic Infused Dark Balsamic vinegar to the skillet, stir to combine with the mushrooms, and continue to cook until the mushrooms are tender, about 2 minutes more. Season to taste with salt and pepper. Remove the skillet from the heat and set aside.
Preheat the oven to 450°F. Drizzle a 13x9-inch baking sheet with Ginger Infused Olive Oil and spread the pizza dough evenly along the bottom, pressing the dough into the bottom and sides. Dock the dough with a fork to prevent bubbles.
Top the dough with caramelized onions, sautéed mushrooms, and goat cheese. Place the baking sheet in the oven and bake for 15-20 minutes or until the dough is cooked through and golden. Remove from the oven and top with walnuts and grapes. Cut the flatbread into squares and garnish with parsley before serving.
