This flavorful flatbread is perfect for entertaining a group or as an impressive, ‘treat-yourself’, comforting meal. The sweet and savory caramelized onions pair well with the tender, aromatic curried mushrooms. The creamy-tang of the soft goat cheese balances the sweet-tart red grapes, while the walnuts give us an earthy, textural bite. Made with Castillo de Canena Family Reserve Picual to craft every element of this recipe, from the onions to the flatbread, infusing each with elegant fruitiness and aromatic herbaceousness. This bright and vibrant EVOO balances this cacophony of ingredients harmoniously, making for a memorable and satisfying meal or appetizer.
Curried Mushroom Flatbread with Caramelized Onions
Ingredients:
Caramelized Onions:
2 tablespoons (30ml) Castillo de Canena Family Reserve Picual
1 each (250g) yellow onion, peeled and sliced
¼ cup (59ml) white wine or sherry
Curried Mushrooms:
2 tablespoons (30ml) Castillo de Canena Family Reserve Picual
1 package (250g) cremini mushrooms, sliced
2 each (10g) garlic cloves, peeled and minced
1 teaspoon (2g) garam masala curry powder
Salt and pepper, to taste
Flatbread:
2 tablespoons (30ml) Castillo de Canena Family Reserve Picual
16 ounces (450g) raw pizza dough
4 ounces (113g) soft goat cheese
½ cup (50g) chopped walnuts
1 cup (200g) red grapes, halved
2 teaspoons (10ml) honey
Pinch of crushed red chili flakes
Fresh parsley, for garnish
Instructions:
1. Preheat the oven to 450°F or 232°C.
2. To make the caramelized onion, heat the olive oil in a large skillet over medium-high heat.
Once hot, add the onions, and sauté for 5 minutes or until the onions have begun to brown.
3. Deglaze the skillet with wine, stir to combine, and continue to cook, stirring occasionally, until the onions are tender and brown. Transfer the onions to a bowl and wipe the skillet clean with paper towels and return to the heat.
4. To make the curried mushrooms, drizzle the hot skillet with olive oil. Once hot, add the mushrooms, garlic, and garam masala, and stir to combine. Sauté the mushrooms for 5 minutes or until tender. Season to taste with salt and pepper and remove from the heat. Set aside.
5. Drizzle a large baking sheet with 1 tablespoon (15ml) of olive oil. Place the raw pizza dough on the baking sheet, drizzle the dough with the remaining 1 tablespoon (15ml) of oil, and, using your hands, begin spreading and stretching the dough out in an even rectangle.
6. Once stretched, dock the dough with a fork (to prevent bubbling).
7. Top the dough with the caramelized onions, sauteed mushrooms, and small dollops of the goat cheese. Place in the oven and bake for 15 to 20 minutes or until golden brown and crisp.
8. Remove from the oven and top the flatbread with grapes and walnuts. Drizzle with honey and sprinkle with chili flakes and parsley.
9. Slice the flatbread into squares and serve.
