Grilled Flatbread with Caramelized Onions
Adapted from Chef Bobby Flay
2 Tablespoons unsalted butter
1/2 cup plus 2 Tablespoons olive oil
3 medium Spanish onions, thinly sliced
1 teaspoon sugar
2 pounds assorted wild mushrooms (Portobello, chanterelle, porcini), stemmed and cleaned
1 pound fresh mozzarella
Four 10- to 12-inch rounds or rectangles of flatbread dough
1 cup crumbled Cabrales blue cheese
Kosher salt and freshly ground pepper
Preheat a gas or charcoal grill to medium or use a side burner (or the stove). Melt the butter with 2 tablespoons of the olive oil in a large saute pan. Add the onions and sugar and cook until soft and caramelized, 15 to 20 minutes. Heat 1/4 cup of olive oil in a large saute pan over high heat and saut?? the mushrooms until golden brown and soft. Season with salt and pepper.
Preheat a gas or charcoal grill to medium high. Brush the rounds of dough with the remaining 1/4 cup of olive oil and grill until crusty and golden brown on one side, about 4 minutes. Turn over and grill another 4 minutes. Remove from the grill and place on a sheet of aluminum foil. Spread each bread with the mozzarella, onions, and mushrooms, and sprinkle with the crumbled blue cheese.
Close the grill cover and cook for 3 minutes. Place the breads on a large platter and cut into quarters.