Some flatbreads have obvious marriages of ingredients, and sometimes we're stretching the limits to see where our taste buds take us. This flatbread… a little from column A, and a tad from option 2. BBQ sauce and mushrooms together? That's tangy sweet-umami marriage isn't common in the culinary world. But cheese and ranch? Those go together on many an appetizer plate. Either taking it to the limit or staying in our comfort zone, the resulting flatbread here is pure deliciousness.
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice thinly.
Cook the Mushrooms
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms, shallot (reserve a pinch for garnish), and a pinch of salt and pepper to hot pan. Stir occasionally until browned and softened, 5-7 minutes.
While mushrooms cook, par-bake flatbreads.
Par-bake the Flatbreads
Place flatbreads directly on oven rack and toast, 3-5 minutes.
Assemble and Bake the Flatbreads
Place toasted flatbreads on a clean work surface and spread on half the BBQ sauce (reserve remaining for garnish). Divide cheese evenly on flatbreads, leaving ¼" border. Top with mushroom mixture.
Place flatbreads directly on upper oven rack, with prepared baking sheet on rack below to catch any drips.
Bake until flatbread is golden brown and cheese is melted, 4-6 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing flatbreads with remaining BBQ sauce, ranch dressing, cilantro, and remaining shallot (to taste). Bon appétit!