This recipe is a result of what I call a “Pantry Dinner”, a dinner made with just what you already have in your pantry, fridge, and garden. A few weeks ago, I was hungry around dinner time and I looked in the fridge and saw we had mushrooms and cheese. We had a red onion, and some flatbreads in the pantry and fresh thyme in the garden. I immediately knew what I had to make, the cheesiest, yummiest, and mushroomiest flatbread EVER! I sauteed the onions and mushroom with some olive oil and fresh thyme leaves until they began to caramelize. I topped the flatbread with the sauteed mushrooms and onions, cheese, more thyme, and a drizzle of olive oil.
I popped it in the oven and when it came out it looked and smelled like HEVEAN. After the first bite, I knew this recipe was a winner and I that had to share it with you. The next morning, I woke up early, made some more, and did a photo shoot of the recipe. Yeah, I eat it all for breakfast. Don’t judge! lol…Then, last week when I was in LA, interning with the most amazing food photographer, Matt Armendariz. I asked Matt to show me how to shoot this recipe even better than I already had. The picture in this post was taken by Matt and I, in his studio. It was amazing to work together with him to create a beautiful image. I really learned so much on my trip. Thanks Matt!