Categories: Pizza/flatbread

Ingredients

• 1 Yellow Onion
• 6 oz. Cremini Mushrooms
• 6 Chive Sprigs
• 2 Naan Flatbreads
• 1 fl. oz. White Cooking Wine
• 4 fl. oz. Light Cream
• 1 oz. Shredded Swiss Cheese
• 1/2 oz. Baby Arugula

Directions

1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

2. Halve and peel onion. Slice halves into thin strips. Cut mushrooms into ¼" slices. Mince chives. Place flatbreads directly on oven rack and toast in hot oven, 10-18 minutes. While flatbreads toast, cook vegetables.

3. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion and mushrooms to hot pan. Stir occasionally until lightly browned and softened, 6-8 minutes. Remove from burner and season with ¼ tsp. salt and a pinch of pepper. Transfer to a plate. Wipe pan clean and reserve.

4. Return pan used to cook vegetables to medium heat. Add cooking wine to hot pan and reduce by half, 30-60 seconds. Add cream and cheese. Bring to a low boil and stir occasionally until thick enough to coat the back of a spoon, 1-2 minutes. Remove from burner and season with a pinch of salt and pepper.

5. Place toasted flatbreads on a clean work surface. Divide and evenly spread sauce between flatbreads. Top with vegetables.

6. Toss together arugula, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Plate dish as pictured on front of card, garnishing pizzas with arugula and chives. Bon appétit!

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