Name: Sautéed Onion-Mushroom and Spicy-Sweet Jalapeño Flatbread
Ingredients: ½ cup coarsely shredded Monterey Jack cheese; 1½ tablespoon agave nectar or honey; 1 medium-large jalapeño (about 3−4 inches), membranes and seeds removed, if desired, and diced; ¼ teaspoon freshly squeezed lime juice; 1½ tablespoon apple cider vinegar; ¼ teaspoon salt; All-purpose flour; 1 large clove garlic, minced; ¼ teaspoon dried oregano; ½ pound purchased or homemade pizza dough; 8 ounces cremini mushrooms, wiped, trimmed, and sliced; 1 small onion, sliced; 3 tablespoons extra-virgin olive oil, divided

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

With its sautéed mushrooms and onions topped with Monterey Jack cheese, this flatbread looks familiar. What sets it apart and makes it addictive is the subtly spicy yet sweet note from a fresh jalapeño reduced in agave nectar, vinegar, and lime juice, then minced and mixed in the topping to perfume each bite. I like it fairly spicy, but remove the seeds and membranes for less heat. Enjoy it for hors d’oeuvres, lunch, or whenever you want a tasty nibble.

Ingredients

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Ingredients

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