Mushroom Fontina Flatbread with Crispy Sage
A flavorful flatbread topped with sautéed mushrooms, melted Fontina cheese, and crispy sage leaves, perfect for a quick and elegant appetizer or main dish.
Ingredients
Dough and Oils
- 2 tablespoons olive oil (divided)
- 0.5 clove garlic (minced)
- 0.25 large red onion (thinly sliced)
- 8 oz cremini mushrooms (sliced)
- 6 oz Fontina cheese (shredded)
- 2 flatbreads store bought flatbreads or Naan breads
- Salt and black pepper to taste
- 0.25 cup olive oil (about 1/4 cup for brushing and frying)
- 10 leaves fresh sage (leaves)
Instructions
- Preheat oven to 400°F (200°C). Mix 1 tbsp olive oil with minced garlic and set aside.
- Saute onions and mushrooms in 1 tbsp olive oil for 3-5 minutes. Brush flatbreads with garlic oil, top with cheese, mushrooms, onions, salt, and pepper. Bake for 12 minutes until cheese melts and edges are golden.
- While baking, heat 1/4 cup olive oil in a skillet. Fry sage leaves for 5-10 seconds until crispy. Remove and drain on paper towels.
- Top baked flatbreads with crispy sage leaves. Slice and serve warm for best flavor and texture.
Notes
Ensure the oven is fully preheated for even melting and crisping. Do not overload the flatbread to prevent sogginess.