¼ cup Goat Cheese/Cream Cheese Blend
1 red onion, cut into slices
3 Portobello Mushrooms, cut into slices
½ cup Mozzarella Cheese, shredded
3 sprigs of Rosemary, chopped
1 cup Balsamic Vinegar
¼ cup Olive Oil
Heat oil in a large pan. Add cut mushrooms and onions. Sweat until slightly opaque. Reserve ½ tablespoon of chopped rosemary. Add balsamic and remaining rosemary to the onions and mushrooms. Cook until balsamic has been reduced and absorbed. Spread the goat cheese blend on the flatbread and then top with the onion and mushroom mixture. Lightly sprinkle mozzarella cheese on top and bake at 350 degrees until crust is firm and cheese has slightly browned around the edges. Remove from the oven, cut and garnish with reserved chopped rosemary.