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Father's Day Sale | Save 10% on Best Sellers only at BlackstoneProducts.com
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4
10 minutes
12 minutes
2 thin store-bought flatbreads
2 tablespoons olive oil
½ small onion, finely diced
8 ounces mushrooms, sliced (cremini or baby bella work great)
¼ teaspoon salt
¼ teaspoon cracked black pepper
½ teaspoon Blackstone Tuscan Herb seasoning
½ cup Toom garlic spread/dip
1½ cups shredded mozzarella cheese
Drizzle of truffle oil, for finishing
Fresh parsley or chives, for garnish (optional)
Preheat your Blackstone Griddle to medium heat.
Add olive oil to the griddle and toss on diced onions. Season with salt and pepper and cook for 2–3 minutes until softened. Add sliced mushrooms and sprinkle with Blackstone Tuscan Herb seasoning. Continue cooking until the mushrooms are golden and slightly caramelized, about 5–6 minutes.
Move the veggies to the side. Place flatbreads directly on the griddle for about 30 seconds per side just to warm and toast lightly.
Spread a thin, even layer of roasted garlic dip over each flatbread. Top with the sautéed onions and mushrooms, then sprinkle generously with mozzarella cheese.
Lower the heat or move to a cooler zone on the griddle. Cover with a dome to melt the cheese and crisp the bottom—about 2–3 minutes.
Once cheese is bubbly and melted, remove from the griddle and drizzle lightly with truffle oil.
Slice into pieces and garnish with parsley or chives if desired. Serve hot and gooey straight from the griddle.
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