Yield: makes 4 flatbreads, serving 8

  • 2 Tablespoons unsalted butter
  • ½ cup plus 2 Tablespoons olive oil
  • 3 medium Spanish onions, thinly sliced
  • 1 teaspoon sugar
  • 2 pounds assorted wild mushrooms (Portobello, chanterelle, porcini), stemmed and cleaned
  • Kosher salt and freshly ground pepper
  • 1 pound fresh mozzarella
  • Four 10- to 12-inch rounds or rectangles of flatbread dough
  • 1 cup crumbled Cabrales blue cheese

Preheat a gas or charcoal grill to medium or use a side burner (or the stove). Melt the butter with 2 Tablespoons of the olive oil in a large sauté pan. Add the onions and sugar and cook until soft and caramelized, 15 to 20 minutes. Heat ¼ cup of olive oil in a large sauté pan over high heat and sauté the mushrooms until golden brown and soft. Season with salt and pepper.

Preheat a gas or charcoal grill to medium high. Brush the rounds of dough with the remaining ¼ cup of olive oil and grill until crusty and golden brown on one side, about 4 minutes. Turn over and grill another 4 minutes. Remove from the grill and place on a sheet of aluminum foil. Spread each bread with the mozzarella, onions, and mushrooms, and sprinkle with the crumbled blue cheese.

Close the grill cover and cook for 3 minutes. Place the breads on a large platter and cut into quarters.



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