Prosciutto Flatbreads

Prosciutto Flatbreads
1/2 recipe homemade whole-wheat pizza dough
2 tablespoons olive oil, divided
1 large onion, sliced thinly
12 oz. cremini or mixed wild mushrooms, sliced thinly
1/4 pound good quality prosciutto, sliced thinly
2 oz. goat cheese

Preheat the oven to 450 degrees.  On a greased cookie sheet, stretch out the pizza dough into a thin free-form rectangle — it should be almost the size of the whole pan when it’s done.  Brush the dough with 1 tablespoon of olive oil and set aside.
In a medium skillet over medium-high heat, saute the onions and mushrooms in the remaining tablespoon of olive oil until the onions are soft and golden brown, and the mushrooms are tender (about 7-10 minutes).  Season with salt and pepper.  Evenly distribute the onions and mushrooms over the dough.  Drape slices of prosciutto over the onions and mushrooms.  Bake the flatbread at 450 degrees for 10-15 minutes, until the dough is golden brown and crunchy at the edges and the prosciutto is beginning to crisp. Crumble the goat cheese over the top right before serving.

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