Flavor-Packed Feta Cheese &Amp; Thyme Recipe for Busy Nights

Imagine biting into a crispy, golden flatbread topped with smoky bacon, earthy mushrooms and sweet caramelized onions-all melted together with gooey mozzarella and tangy feta. This recipe brings pizzeria flavor straight to your kitchen without the delivery fee.

Using pre-made pizza dough as a shortcut, you’ll stretch and shape it into rustic ovals, then layer on a roasted onion and garlic spread, a heap of thyme-infused veggies and two kinds of cheese. Bake until bubbly and crisp, then finish with fresh thyme for a fragrant touch. Perfect for a weeknight dinner or casual gathering.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit Pizza DoughView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position (and middle for 4 servings) and preheat to 475°F. Wash and dry produce. Sprinkle 3 tablespoons flour on a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece into a ball. (Tip: Spray hands with nonstick spray or dust with flour to prevent sticking.) Sprinkle dough balls with 2 tablespoons flour. Cover with a clean kitchen towel and let rest at room temperature for 20 minutes.
2. While dough rests, halve, peel and thinly slice the onion. Trim and thinly slice mushrooms (skip if pre-sliced). Strip thyme leaves from stems; discard stems and roughly chop half the leaves (reserve remaining for garnish).
3. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Add mushrooms and chopped thyme; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, about 5 minutes. (If pan looks dry, add another drizzle of oil.) Add garlic powder, 1 teaspoon sugar (2 for 4 servings) and ¼ cup water. Cook, stirring occasionally, until onion is jammy and caramelized and mushrooms are browned and tender, 2-3 minutes more. Season with salt and pepper. (For 4 servings, work in batches if needed.)
4. After dough has rested 20 minutes, line a baking sheet (two for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). (Tip: Use a rolling pin if needed.) Cover dough with a clean kitchen towel and let rest 15 minutes. (This makes stretching easier.)
5. Use floured hands to press and stretch dough on baking sheet into larger ovals, about 10 inches long and 5-6 inches wide. Evenly spread dough with roasted onion and garlic spread, leaving a 1-inch border. Sprinkle with mozzarella. Top with caramelized onion and mushroom mixture and feta. Drizzle or brush edges of dough with olive oil.
6. Bake flatbreads on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping positions halfway through.)
7. Sprinkle reserved thyme leaves over flatbreads. Slice as desired and serve.

Recipe Tips

FAQ

Can I use store-bought pizza dough for this recipe?

Yes, this recipe is designed for pre-made pizza dough. Just follow the resting and stretching instructions for best results.

Can I make these flatbreads ahead of time?

They are best enjoyed fresh from the oven, but you can prep the toppings in advance and assemble just before baking.

What can I substitute for feta cheese?

Goat cheese or ricotta salata would work well as substitutes for the tangy feta.