This week our Kitche Bites feature continues with Chef Bob Dillon from the Sail Loft Restaurant in Padanaram.  Chef Dillon has been sharing his recipes that he uses at the Sail Loft for Kitchen Bites.  This week he has another delicious flatbread recipe for us.  I made last weeks flat bread recipe and it was delicious, the family ate it up in seconds flat!  Here is this weeks simple recipe

Wild Mushroom Sweet Onion and Goat Cheese Flatbread


Each recipe makes 2 flatbreads


2 store bought pizza doughs

1 pint Oyster mushrooms (separated and kept whole)

1 pint Shitake mushrooms (cut in half)

1 pint Crimini mushrooms (quartered)

4 tablespoons fresh thyme

8 oz whole milk mozzarella

6 oz goat cheese

Sea salt

Fresh cracked black pepper

1 large Spanish onion

Olive oil



Take one large Spanish onion, peel and dice into large 1 inch pieces.  Sauté in butter until brown


Preheat large sauté pan on High until very hot.  Add 1 tablespoon of olive oil.  It should smoke a little bit.  Add half of each of the mushrooms into the pan and let sit for 2-3 minutes without moving the mushrooms around.  After 3 minutes, move around, and then let sit again for 3 more minutes.  Toss with fresh thyme, sea salt and pepper (to taste) and set aside.


Preheat the oven to 475° and place two round pizza pans in the oven to preheat at the same time.


On a cutting board, sprinkle with flour and stretch out your first dough.  Make sure there is enough flour so the dough will slide off into pan later.


Drizzle dough with olive oil.  Spread 4 oz of mozzarella evenly over dough.  Sprinkle with caramelized onions.  Crumble goat cheese around.  Spread mushrooms around.


Slide the flatbread onto the preheated pizza pan and place back into preheated 475° oven.  Bake for 15-20 minutes or until bubbly and lightly brown.


Repeat for second flat bread.