Smoked Gouda and Mushroom Flatbread
3/4 lb pizza dough
1/4 C heavy cream
1 bunch chives, thinly sliced
6 oz cremini mushrooms, thinly sliced
3.5 oz enoki mushrooms, with root ends cut off
2 cloves garlic, chopped
1 red onion, thinly sliced
1 bunch thyme
4 oz smoked gouda cheese, grated
Heat oven to 475° F. In a large pan, heat 1 tablespoon of olive oil on medium-high heat until hot. Add cremini mushrooms and cook, without stirring, until lightly browned, about 2 to 3 minutes. Add the garlic and whole thyme sprigs, and season with salt and pepper. Cook until fragrant, stirring constantly. Add onion and cook until slightly softened, about 2 to 3 minutes.
Finish the vegetables by adding heavy cream, and stir until vegetables are well-coated. Remove thyme.
Lightly oil a sheet pan. Prepare pizza dough and position on pan. Evenly top with finished vegetables, enoki mushrooms, cheese and a drizzle of olive oil.
Bake 14 to 16 minutes, rotating pan halfway through, or until the crust has browned and the cheese has melted. Remove from oven and let stand for at least 2 minutes. Season with salt and pepper, and serve.