Wooster Sauce Caramelized Onion And Mushroom Flatbread

Wooster Sauce Caramelized Onion And Mushroom Flatbread

Featuring

This savory flatbread showcases Wooster Sauce as both a finishing drizzle and a flavor booster folded into a whipped goat cheese spread. The sauce adds depth and umami that balances sweet caramelized onions and earthy mushrooms for an elegant yet approachable appetizer or light meal.

Ingredients

Flatbread

• 1 pound store bought pizza dough or flatbread crusts (two 10 to 12 inch crusts)
• 2 tablespoons olive oil, plus extra for brushing
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Caramelized Onions And Mushrooms

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions, thinly sliced
• 8 ounces cremini or baby bella mushrooms, sliced
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

Whipped Goat Cheese Spread

• 6 ounces fresh goat cheese, softened
• 2 tablespoons cream cheese, softened
• 2 to 3 tablespoons whole milk or cream
• 1 tablespoon Wooster Sauce
• Freshly ground black pepper

Finishing

• 1 to 2 tablespoons Wooster Sauce, for drizzling
• 2 tablespoons chopped fresh parsley or chives
• Flaky sea salt, optional

Instructions

1. Caramelize the onions and mushrooms
   1. Heat butter and olive oil in a large skillet over medium heat.
   2. Add the sliced onions and 1/2 teaspoon kosher salt. Cook, stirring occasionally, for 15 to 20 minutes until the onions are deeply golden and jammy. Reduce heat if they are browning too quickly.
   3. Add the sliced mushrooms, remaining 1/2 teaspoon salt, black pepper, and thyme. Cook another 8 to 10 minutes until the mushrooms release their moisture and become browned and richly flavored.
   4. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.
2. Make the whipped goat cheese spread
   1. In a medium bowl combine softened goat cheese, cream cheese, and 1 tablespoon Wooster Sauce.
   2. Add 2 tablespoons milk or cream and beat with a hand mixer or whisk until the mixture is smooth and spreadable. Add an extra tablespoon of milk if needed to reach a soft, creamy texture.
   3. Season with freshly ground black pepper to taste. Set aside.
3. Preheat and prepare the dough
   1. Preheat your oven to 475°F with a pizza stone or baking sheet inside so it heats thoroughly.
   2. On a lightly floured surface, stretch or roll the dough into two 10 to 12 inch oblongs or circles, about 1/4 inch thick.
   3. Brush each crust lightly with olive oil and sprinkle with a small pinch of kosher salt.
4. Parbake the crust
   1. Carefully transfer the crusts to the preheated stone or baking sheet and parbake for 4 to 6 minutes until the dough just begins to set but is not browned. Remove from oven.
5. Assemble the flatbreads
   1. Spread a thin layer of the whipped goat cheese over each parbaked crust, leaving a small border.
   2. Evenly distribute the caramelized onions and mushrooms on top of the cheese layer.
   3. Drizzle a little olive oil over the toppings if you like extra gloss.
6. Bake until golden
   1. Return the flatbreads to the oven and bake for 6 to 8 minutes, until the crust is golden and crisp and the edges are browned.
   2. Remove from the oven and let cool for 2 minutes.
7. Finish with Wooster Sauce and herbs
   1. Drizzle 1 to 2 tablespoons Wooster Sauce over the hot flatbreads in a thin ribbon, distributing the savory umami flavor across each pie.
   2. Sprinkle chopped parsley or chives and flaky sea salt if using.
   3. Slice and serve warm.

Tips

• For an extra layer of texture, add a handful of toasted walnuts or pecans on top after baking.
• If you prefer, swap goat cheese for ricotta blended with a tablespoon of Wooster Sauce for a milder, creamier base.
• Leftover flatbread keeps well and reheats in a hot oven or toaster oven to restore crispness.